Filter
Reset
Sort ByRelevance
Barilla
Tartare with stir-fried chicory
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes, cut into large pieces and boil in five cm of water with a little salt in twenty to twenty-five minutes.
-
Peel the onions.
-
Cut an onion into thin rings and cut the other.
-
Cut a thin butt of chicory bushes and cut the bushes in quarter lengthwise, or thick shrubs in six.
-
Heat half of the olive oil in a stirring fruit until the chopped onion is softly glazed.
-
Spoon the chicory and thyme with salt and pepper and stir fry the chicory for 3-4 minutes.
-
Add the vinegar and a little water and stir fry for another three to four minutes until the praise is done.
-
In the meantime, heat the rest of the olive oil in a frying pan.
-
Bake the tarttails brown in four to six minutes and rosé on the inside.
-
Divide the onion rings around it during baking.
-
fry until golden brown and cooked.
-
Put the tartar on plates with the onions on it.
-
Spoon the chicory and potatoes next to it.
-
30 minMain dishRed pepper, garlic, onion, kidney beans from canned, fresh coriander, ground cumin, Tabasco, tortilla chips natural, creme fraiche, grated old Gouda cheese 48,Mexican peppers with kidney beans and tortilla lid
-
10 minMain dishsnack cucumber, butter, satay balls, cherryto, satay sauce,ball skewer
-
45 minMain dishpork sausage, joly red apple, hotel sprouts, ras el hanout, fresh thyme leaf, olive oil,pork sausages with sprouts and apple from the oven
-
24 minMain dishradish, sun-ripened olives, Cherry tomatoes, white cheese, Red onions, yellow bell pepper, olive oil, Red wine vinegar, lettuce, shawarma sandwiches, fresh garlic sauce,Greek salad with radishes and peppers
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it