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Becky Fletcher Holloway
Spicy potatoes with Italian carré
A tasty recipe. The vegetarian main course contains the following ingredients: olive oil, baby potatoes (700 g), yellow pepper, Italian carré (Tivall), garden peas (450 g, frozen), white cheese cubes, Italian herbs (a 50 g, frozen) and garlic sauce.
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Ingredients
Directions
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Heat 4 tablespoons of oil in large frying pan and bake the potatoes according to the instructions for use.
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Pepper cleaning and cutting.
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Last 5 min.
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Pepper with fried potatoes.
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Garden peas in 4 min.
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Cooking and pouring.
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Sprinkle white cheese cubes over garden peas.
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Season the peas with salt and pepper to taste.
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Heat residual oil in frying pan and fry Italian carré in 5 minutes.
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Creating Italian herbs by baby potatoes.
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Season the salt and pepper to taste.
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Serving baby potatoes with garden peas, Italian carré and garlic sauce..
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Nutrition
795Calories
Sodium0% DV1.060mg
Fat74% DV48g
Protein50% DV25g
Carbs23% DV68g
Fiber20% DV5g
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