Barquillos italianos

barquillos italianos

INGREDIENTES:

Panes chicos, (flautitas o miñones), 3
Aceite, 1/2 pocillo
Orégano y sal, a gusto

PARA EL RELLENO:

Aceite, 2 cucharadas soperas
Dientes de ajo picados, 2
Espinaca cocida, escurrida y picada, 2 tazas
Albahaca picada, 1 cucharada sopera
Tomate perita sin semillas y cubeteado, 1
Sal y pimienta, a gusto
Muzzarella en fetas cortada en tiras, 50 gramos

PREPARACIÓN:

Cortar los panes al medio y sacarles la miga. Rociar las mitades de pan con el aceite  mezclado con el orégano y un poco de sal. Colocarlas en una asadera y llevarlas a horno  caliente durante aproximadamente 10 minutos, o hasta que estén crocantes y doradas.  Retirarlas y reservarlas. Para el relleno verter el aceite en una sartén, llevarlo a fuego  medio y perfumarlo con los ajos. Incorporar la espinaca, perfumar con la albahaca y  mezclar. Cocinar hasta eliminar el excedente de agua. Agregar el tomate perita, salpimentar  a gusto y retirar. Cubrir las mitades de pan con el relleno y, sobre el mismo, distribuir  las tiras de muzzarella. Unos minutos antes de servir los barquillos, llevarlos nuevamente  al horno hasta que el queso se haya fundido.

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