Description Boneless baked chicken breast stuffed with bacon and cheese. Choose weight and fill apricot, plums, mushrooms or Foie.
Presentation suggestion Combined with soft jams or sauces, vegetables or salads. Dinners and meals with a touch of luxury to make special any day. Go for it!
Tasting note Only for real "connaisseurs" of the best pairings between cheeses and meats
Formats For large kitchens and hotels. 90gr
4 people
500gr of small potatoes
3 cooked beets (250gr), without skin.
6 finely sliced onions.
300gr of pastrami Cuit’s fillet.
5 radishes, thinly sliced.
For dill dressing
1/3 cup (85gr) low-fat natural yogurt.
1 tablespoon low-fat mayonnaise.
2 tablespoons chopped dill.
1 tablespoon chopped capers.
1 Cook the whole potatoes, with skin, in a saucepan with lightly salted boiling water, for 15 minutes or until soft.
2 Mix the ingredients in a bowl.
3 Cut beets in julienne.
4 Drain the potatoes and cut into thick slices.
5 Put the potatoes in a silver to serve with half of the onions and the Cuit’s pastrami slightly folded.
6 When serving, add the beet to the salad and carefully stir. Sprinkle with the dressing.
7 Spread the remaining onions and radishes for the dish and serve lukewarm.
Behind every pleasure offered by Cuit's there is a hidden true story and the passion for good taste.
Roasted meats Pâtés Exclusive cold meats Duck Mousse Duck foie gras delicatessenCHARCUTERÍA Y COCINADOS, S.A.
Pol. Ind. – Ctra. Riudellots, 13
17244 Cassà de la Selva (Girona) SPAIN
Tel. (34) 972 46 15 84
E-mail: ventas@cuits.com