Rustic 2 appetizer

00270 RUSTIC ANTIPASTO INGREDIENTS for 4 PEOPLE 200 g shortbread, 100 g of boiled spinach, 100 g of boiled beans, 100 g of boiled chickpeas, 1 bunch of Arugula, 2 oranges, 100 g pork Cup, 50 g butter, a handful of pitted black olives, 4 red salad leaves, extra virgin olive oil, vinegar, salt and pepper.

Preparation and cooking time: 1 hour difficulty: medium, chopped spinach and season quickly in a pan with a knob of butter.

Divide the pastry into four parts, draw them on work surface, then roundtrip in four single-dose molds previously buttered tart well.

Split in spinach tarts and put them in the oven is already hot (180°) for about 30 minutes.

Peel, wash and sgrondate the arugula, then cut it into strips and place in a salad bowl.

Add the pork, chopped Cup black olives pitted and peeled segments of an orange.

Prepare a vinaigrette blurring into a bowl three spoonfuls of extra virgin olive oil, one tablespoon of vinegar, salt, pepper and use to dress the salad.

With oil, salt and pepper season also, separately, boiled beans and chickpeas.

Peel, wash and dry the salad leaves and put the brownie mix.

Arrange on individual dishes salad red leaves; at the center of each paid 1/4 of the Arugula Salad and orange, ask yourself, side by side, 1/4 of chickpeas and seasoned beans and Spinach Tart.

Garnish with remaining Orange segments and serve immediately.