Spicy Beef and Gouda Antipasto
junio 27, 2015
Serve this savoury antipasto warm, tucked into ready-made croustades or spooned onto toasted slices of baguette. For an idea that’s sure to impress, spoon mixture into large spring roll wrappers to make appetizers. You can make the antipasto ahead: cover and refrigerate for up to 2 days. Warm to serve. You can find spring roll wrappers at your local Asian supermarket or check the produce section in some of the larger grocery stores.
[timer length=20]20 Minutes[/timer]
- Prep: 15 mins
- Cook: 20 mins
- Productos: 4 cups (1 L) servings
Heat oil in large non-stick skillet, over medium-high heat; sauté garlic and onion until softened, about 2 minutes. Add marinated beef; cook, stirring constantly, until beef is browned but still slightly pink in centre, about 4 minutes.
Lay 1 spring roll wrapper on work surface. Spoon a scant 1/2 cup (125 mL) beef antipasto mixture into centre of wrap. Top with red and yellow pepper slices, if desired. Roll into cylinder shape, folding edges inward to close. Combine 1 egg yolk with 1/2 tsp (2 mL) water. Lightly brush egg wash on top of spring roll and seal. Wrap spring roll with a second wrapper; place on parchment paper lined baking sheet. Repeat with remaining wrappers, forming 10 spring rolls.
Make-ahead: Cover with damp towel and refrigerate for up to 8 hours. Brush each with vegetable oil; bake in 425°F (220°C) oven, turning once, until slightly golden, about 25 minutes. Cut each in half and serve with caramelized onion or plum sauce. Makes 10 spring rolls.
Source of zinc (6% DV), 2% DV sodium.
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