By Charles M Robinson
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Extra resources for A Catalogue of The Coins of Guatemala, 1733 - 1963
Cover each with a single but complete layer of smoked mozzarella. Top each with about 1⁄4 cup shredded radicchio and a teaspoon of currants. Season with sea salt and freshly ground black pepper. 3. Cover with the top halves of the ciabattas, and grill until the bread is golden brown and the cheese has begun to melt, about 3 minutes. Transfer the sandwiches to a cutting board. Remove the top half of each and drizzle with 1 teaspoon balsamico. Replace the tops, cut each sandwich in half, and serve immediately.
Use a spatula to transfer the polenta to a serving platter. If you are using a panini press, brush olive oil over both sides of the polenta squares and the stationary part of the grill. Grill them on the press, without closing it, until they are warm and lightly browned, 4 to 5 minutes. Use a spatula to transfer the polenta to a serving platter. 3. Heat the 1⁄4 cup olive oil in a sauté pan over a mediumhigh flame. Add the radicchio leaves and toss with tongs to coat the leaves with the oil. Cook until the radicchio has softened and the color has brightened, 4 minutes.
3. Thread the skewers, alternating the pork, fennel, and radicchio cubes so that there are 3 of each on each skewer. 4. Preheat a panini grill to high, or preheat the broiler. 5. Grill the spiedini for 7 minutes total, turning them once if cooking under the broiler. Freshly ground black pepper 6. Drizzle the skewers with the extra-virgin olive oil and season with crunchy sea salt and freshly ground black pepper before serving. ski snacks | 49 CHEESE PLATE WITH APPLE CONSERVA Adding a homemade element to store-bought ingredients increases the impact.
A Catalogue of The Coins of Guatemala, 1733 - 1963 by Charles M Robinson