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Kristy Pierce Bishop
Broad beans from kosovo
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the potatoes lengthwise in slices of 1/2 cm thick. Place them slightly overlapping on the baking paper on the baking trays and drizzle with olive oil.
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Put the baking trays in the oven and fry the potatoes in 25-30 minutes until tender and golden brown.
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Remove the potatoes from the oven and brush them with a thin layer of pesto. Put the slices of tomato on top and add pepper.
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First sprinkle with the celeriac or parsley and then with the grated cheese. Put the baking trays back into the oven for about 10 minutes until the cheese has melted.
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In the meantime, heat the broad beans and pour them off. Divide the broad beans over warm plates and spoon the potato dish or serve the broad beans separately.
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30 minMain dishWhite rice, fresh green beans, onion, traditional olive oil, Cherry tomatoes, grated young cheese, Mozzarella, fresh basil,Italian rice with green beans and tomato -
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25 minMain dishonion, ripe vine tomato, fresh oregano, winter carrot, soft goat cheese,gratinated carrot spaghetti with goat's cheese
Nutrition
690Calories
Sodium0% DV0g
Fat60% DV39g
Protein50% DV25g
Carbs18% DV53g
Fiber0% DV0g
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