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.
-
65 minMain dishcabbage, leeks, winter carrot, lean ground beef, beaten cream 23% fat, Zaanse mustard, unsalted butter, frozen filo pastry,cabbage with minced beef under filo pastry
-
35 minMain dishfresh package of tomato soup, water, fresh fine soup vegetable, fresh perline, Parmigiano Reggiano,Italian meal soup with pasta
-
30 minMain dishsnow peas, bunch onions, little newborns, Eggs, smoked salmon pieces, butter, Hollandaise sauce, fresh parsley,omelette with salmon and hollandaise sauce
-
15 minMain dishyellow rice, sugarsnap, spring / forest onion, bean sprouts, fresh coriander, peanut, White wine vinegar, lime juice, ginger syrup, sambal, sunflower oil,yellow rice salad with bean sprouts and peanuts
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it