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 Wednesday
19th April 2006
Carbonade de Poisson
By Didier Sergent (Grotto Tavern- Rabat)
Ingredjenti:
Hut abjad
Birra Stout
Timu
Werq tar-rand
Tursin
Faqqiegh
Basal
Dqiq
Zejt tal-haxix
Zokkor ismar
Bzar u Melh
Metodu:
Naddaf il-hut mix-xewk, imbaghad poggi fl-ilma kiesah. Qatta’
l-faqqiegh u l-basal. Nixxef il-flett tal-hut u iksi b’saff
irqieq ta’ dqiq. Aqli l-hut fi ftit zejt u butir imbaghad
zid il-basal u l-faqqiegh.
Ferra l-birra, zid it-timu, il-weraq tar-rand u t-tursin,
itfa z-zokkor ismar u l-bzar u l-melh ghal gosti tieghek.
Kompli sajjar bil-mod, meta l-hut ikun sar erfa mit-tagen
u servi fuq platt. Ghaddi z-zalza minn go passattur waqt
li tferra fuq il-hut
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RCS
MEDIA PRODUCTIONS, P.O. BOX 69, MSIDA, MSD 01. TEL: (+356)
22913503. FAX: (+356) 21225265. EMAIL
US! |
 ©
2005. ALL RIGHTS RESERVED. RAY CALLEJA.
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