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 Wednesday
08th March 2006
Haruf ala Provence
By Didier Sergent (Grotto Tavern- Rabat)
Ingredjenti:
Haruf
Brungiel
Tadam
Timu
Werqa tar-rand
Tursin
Habaq
Inbid abjad
Dqiq
Zejt taz-zebbuga
Tewm
Basal
Gobon mahkuk
Hwawar friksi
Bzar u melh
Metodu:
Qatta’ l-laham f’bicciet indaqs u aqli go tagen
fi ftit zejt kemm tissigillhom.
Qatta’ l-hwawar sew.
Nehhi z-zejt zejjed u zid il-hwawar imqatta’, it-tewm,
il-basal u l-habaq u kompli sajjar. Zid l-inbid abjad u
madwar nofs litru ilma, l- bouquet garni tal-hwawar u kompli
sajjar fuq nar baxx.
Slajsja l-brungiel u t-tadam u hawwar fuq kull naha. Iksi
l-laham minn zewg nahat bit-dqiq u sajjar l-brungiel fiz-zejt
u xxuga miz-zejt fuq kitchen roll. Poggi saff tal-brungiel
u tadam f’dixx tal-forn u erga hawwar bil-bzar u l-melh.
Itfa l-gobon mahkuk fil-wicc u poggi fil-forn ghal ftit
minuti.
Servi s-stew tal-haruf bil-gratin tal-brungiel u t-tadam
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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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