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Tartars with pasta

Tartars with pasta from Roquefort cheese

good breakfast

Cognac — 100 ml
Raisins — 100 g
Roquefort — 400 g
Butter — 50 g
Toast bread — 250 g

For refueling
Olive oil — 15 ml
Wine vinegar — 7 ml
Spinach, soy or alfalfa sprouts — 15 g

Cognac pour into the saucepan, bring to a boil. Remove from heat, put raisins there and let it brew for 30 minutes.
Roquefort and softened butter to grind in a blender to homogeneity, put in a bowl, add cognac with raisins and pepper, mix everything.
Prepare the gas station. Mix olive oil with wine vinegar and whisk. Lightly salt, add washed and dried sprouts and mix everything.
Bread fry in the toaster. Smear a lot of bread on the bread, top with watering dressing.


Tartars with pasta

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