Provençal capuchin

Name: provençal capuchin
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 onion; 2 clove garlic; 4 meat tomato; 250 gram ham; 1 tablespoon dried Provençal herbs; 100 milliliters Meat bouillon; 800 gram Capuchin; 125 milliliters creme fraiche; 2 tablespoon dijon mustard

Ingredients

3 tablespoon olive oil
1 onion
2 clove garlic
4 meat tomato
250 gram ham

1 tablespoon dried Provençal herbs
100 milliliters Meat bouillon
800 gram Capuchin
125 milliliters creme fraiche
2 tablespoon dijon mustard

Directions

Heat the oil and fry the onion and garlic.
Add the tomatoes, ham strips and Provençal herbs and fry for about 2 minutes. Pour in the stock and heat for about 3 minutes.
Stir in the capuchin and heat without boiling. Stir in the crème fraiche and mustard. Serve the dish with a green salad or apple compote and hot baguette.