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Salmorejo con helado de mascarpone e Idiazábal y crujiente de ibérico
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Ingredients
Crujiente de jamón ibérico
- 6 - 8 lonchas de jamón ibérico (muy finas)
Helado de queso Idiazábal
- 100 g de queso Idiazábal
- 100 g de azúcar
- 250 g de queso mascarpone
- 250 g de yogur griego
Salmorejo
- 1 - 2 dientes de ajo
- 1000 g de tomate maduro
- 1 cucharadita de sal
- 200 g de pan (del día anterior)
- 30 g de vinagre
- 150 g de aceite de oliva virgen extra (y un poco más para regar)
- Nutrition
- per 1 ración
- Calories
- 733 kJ / 175 kcal
- Protein
- 6.2 g
- Carbohydrates
- 10.5 g
- Fat
- 12 g
- Fibre
- 0.8 g
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