Paste attracts any gourmet with variety of forms and a variety of additives to it. It is important to use paste from firm grades of wheat which is rich with protein, cellulose, vitamins of group B and to connect it to products to own taste.
It is required to you
- - paste of 600 g
- - chanterelle mushrooms of 700 g
- - onions of fresh napiform 1 piece
- - cream of 10% 140 g
- - cherry tomatoes of 250 g
- - garlic gloves of 2 pieces
- - parsley of 80 g
Instruction
1. Small to crush onions. Cut mushrooms with small slices and to salt a little.
2. Fry the whole garlic gloves in one tablespoon of olive oil about 2 minutes. Get garlic from a frying pan, and to place onions in the formed juice.
3. After onions become slightly transparent, to add mushrooms and to extinguish together 10-12 minutes.
4. Cherry tomatoes are enough to be cut on two halves and to extinguish with mushrooms a baking plate a cover of 6 minutes.
5. On a large grater to rub cheese of a firm grade, to pour into a frying pan with the boiling vegetables and gradually to fill in everything with cream. Lower fire to a minimum and leave a frying pan "pine" for 20-25 minutes.
6. Boil paste in the added some salt water. Pour it into a frying pan with ready sauce and leave for some time until paste becomes impregnated with it.
7. It is desirable to drench ware for supply of paste with boiled water or to warm up in an oven that it as long as possible kept a dish warm.