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 Wednesday
01st March 2006
Pagru bit-tuffieh
u cider
By Didier Sergent (Grotto Tavern- Rabat)
Ingredjenti:
Pagru
Tuffieh
Stokk tal-hut
Mustarda qawwija
Zejt
100 g butir
Tursin
Cider
Ftit inbid abjad
Krema
Bzar u Melh
Metodu:
Qaxxar u qatta’ t-tuffieh f’ erba’. Sajjar
it-tuffieh sakemm jihmaru f’ 35 gramm butir hallihom
jitqarmcu. Warrabhom f’post shun.
Naddaf u xerrah (ffilitja) l-hut, hawwar bil-bzar u l-melh
u poggi fuq l’aluminium foil li tkun dlikt bil-butir.
Hallat il-mustarda ma’ l-inbid, ifrex it-tahlita fuq
il-hut, itfa’ t-tursin u poggi l-hut f’dixx.
Sajjar fil-forn ghal madwar hames minuti.
Sadanittant f’borma zghira, halli s-cider jirriduci,
u zid tlett kwarti ta’ l-istokk tal-hut, zid il-krema
bil-mod u halli jingibed ftit sabiex tikseb konsistenza
hafifa.
Nehhi minn fuq in-nar u habbat 65gramma butir maz-zalza.
Hawwar ghal gosti tieghek u servi l-hut maz-zalza
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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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