Redakcja

LEEKS BAKED IN THE COCONUT MILK WITH PIZZICOTTI CHEESE AND THE GREEN PEPPER

At early spring we miss exotic tastes. We fantasize about holidays and long journeys. We don’t need much to move under the palm during  the meal time.

– 19/02/2019 –

one medium-sized leek

a can of coconut milk (we try not to shake the can in order not to mix the permanent part with liquid)

3 eggs

salt

a few teaspoons of the lemon juice

2 teaspoons of the green pepper grains

6-8 balls of smoked pizzicotti cheese

 

Preparation:

We  whip the eggs for a few minutes until they become a fluffy mass, then we match them with the permanent part of the coconut milk canned (in room temperature), with lemon juice, salt and the pepper grains. We pour the mass into the ovenware, and on the top we put diagonally cut, thick sticking leek plasters and pizzicotti cheese balls. We bake it  in hot  180 degrees oven, until the top becomes brown.

 





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