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* SLIC WHEELS WITH ROASTED RED PEPPER SAUCE CANAPÉS


INGREDIENTS:
* 6 wheels mako or saw
* 6 * 4 red bell

tablespoons oil * 1 / 2 cup extra virgin olive oil
* 3 tablespoons chopped parsley
* 4 cloves of garlic
* 1 / 2 cup white wine 1 teaspoon

salt 1 teaspoon honey
* Chives or parsley to garnish

* Salt * Pepper to taste PREPARATION

:
1. - Season with salt and pepper wheels mako.
2 .- Cover with olive oil.
3 .-
Refrigerate 4 .- Wash the red peppers and place on a baking sheet.
5 .- Cover with oil and cook at 400 º F (200 º C) for half an hour. 6 .-
turn them to brown on all sides.
7 .- out of the oven, and wrap with a damp cloth or place them inside a plastic bag to steam, to release themselves, help to peel easily.
8 .- Remove the seeds and cut into thick strips.
9 .- Sweating in a pan with olive oil crushed garlic.
10 .- Add salt, parsley, chopped roasted peppers, white wine and pepper to taste.
11 .- Cook for fifteen minutes.
12 .- Cook the sliced \u200b\u200bfish on a hot griddle with oil (seven minutes per side).
13 .- Heat the sauce

Tips:
Serve each wheel on each plate.
Top with roasted pepper sauce.
Serve with steamed potatoes or white rice.
Priority: 40 minutes Cooking
:
30 minutes Servings: 6

Source: Recipe Nury de Sucre. Fish. Prints. Venezuela

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* WHITE BREAD WITH HAM AND CHEESE PEPPERS


INGREDIENTS:
* 13 slices white sandwich bread
* 300 grams of sliced \u200b\u200byellow cheese
* 300 grams of sliced \u200b\u200bham
* 1 jar pickles
* 200 grams 1 cup butter or mayonnaise
* Parsley for garnish

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PREPARATION:
1 .- Remove the crusts from sandwich bread to
2 .- Cut each slice of bread four parts with molds in various shapes or square
3 .- Spread each piece with butter or mayonnaise to the taste of their own.
4 .- Cut the slices of ham and cheese with the same short forms in which the bread. 5 .-
placed on top of each piece, previously greased with butter or mayonnaise, so that fits the shape. 6 .-
Garnish with pickles into strips or wheels.
7 .- Place all in a ready canapés appetizers tray.
8 .- Cover with plastic wrap or damp cloth to prevent drying the bread.

Tips:

Preparation 30 minutes Serves: 10 people.

Source: Recipe Nury de Sucre. Appetizers. Prints. Venezuela

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* Antipasto


INGREDIENTS:

* 2 red peppers * 2 * 2 green bell peppers yellow

* 3 tablespoons oil * Pan bobbin
sliced \u200b\u200band toasted

VINAIGRETTE:
* 1 cup vinegar
extra virgin olive oil * 4 cloves garlic, crushed
* 4 tablespoons vinegar 2 tablespoons balsamic

honey 1 teaspoon salt
* Freshly ground black pepper to taste PREPARATION

:
1 .- Chop the peppers into thin strips or julienne
2 .- Sauté peppers in a color- skillet with oil. 3 .- Join
all in a glass container
4 .- Prepare the vinaigrette combining olive oil, crushed garlic, balsamic vinegar, honey, salt and freshly ground black pepper.
5 .- Add the peppers and marinate for two days preferably.
6 .- Serve with bread sliced \u200b\u200band toasted tap.

Tips:

Preparation 15 minutes Maceration 2 days 6 servings

Keeps covered in a glass container for several days. Serve as appetizers, as an input or an accompanying buffet.

Source: Recipe Nury de Sucre. Cold Entrance. Prints. Venezuela.