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 Friday
19th January 2007
Ross bl-Ispinaci
u l-Perzut tal-Koxxa
by Nancy
Buhagiar (World Marketing)
Ingredjenti:
300 g ross
500 g spinaci friska
200 g faqqiegh
300 g perzut tal-koxxa mqatta’ ftit ohxon
50 g gobon tat-tursina
100 g rkotta
50 g gobon parmeggan
Gbejna
Ponta ta’ kuccarina noci moskata
Melh u bzar
Metodu:
Sajjar ir-ross fis-Sigg Vapeur.
Qalli l-faqqiegh f’mgharfa zejt taz-zebbuga.
Qatta’ l-perzut f’dadi u zidhom mal-faqqiegh.
Aqbad l-ispinaci flimkien mal-parmeggan ithanhom bir-Ronic
Food Processor sakemm jigu trab. Zid il-gbejna, l-irkotta,
il-gobon tat-tursina, in-noci moskata, il-melh u l-bzar.
Ipprepara l-Paella u itfa r-ross li sajjart diga.
Zid it-tahlita tal-faqqiegh, zid it-tahlita ta’ l-ispinaci
u hallihom fuq nar moderat. Hawwad ir-ross sakemm tara li
l-ispinaci inhall mar-ross.
Ghalaq bl-ghatu u sajjar ghal madwar kwarta fuq nar moderat.
Ibqa hawwad minn hin ghall-iehor u tista’ sservi
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RCS
MEDIA PRODUCTIONS, P.O. BOX 69, MSIDA, MSD 01. TEL: (+356)
22913503. FAX: (+356) 21225265. EMAIL
US! |
 ©
2006. ALL RIGHTS RESERVED. RAY CALLEJA.
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