A simple recipe, but full of tips which tantalise ... The potato salad ala Pandespani is the result of experiments on 15 years with influences from Venice, France and Mediterranean cuisine.
It seems easier to impress the guests one with something very original as an idea or material, but ultimately much more effective if they do a dish that is both classic and familiar ... who is not expected in a table. Thus, it seems the passion, knowledge, art and the confidence of a good cook, values that this recipe serves perfectly ..
It seems easier to impress the guests one with something very original as an idea or material, but ultimately much more effective if they do a dish that is both classic and familiar ... who is not expected in a table. Thus, it seems the passion, knowledge, art and the confidence of a good cook, values that this recipe serves perfectly ..
INGREDIENTS
in a large bowl 3-4 potatoes 1 red peppers little bit CHEESE 1 slice Parisi 2 to 3 eggs a little CHEESE grated 3 spring onions and a small onion, a little dill 1 clove garlic 1 tablespoon of vitamins 1 slice tomato cucumber little spice pickles. for mustard mayonnaise balsamic sauce.
PREPARATION
boil the potatoes and eggs after boiling it will cut the potatoes into pieces into the SALAD BOWL pepper in a skillet 2 tablespoons of vitamins and onions for a minute and then add them to the SALAD BOWL over the add potatoes and remaining ingredients finely make the sauce in a bowl 3 tablespoons mayonnaise 1 tablespoon mustard a little balsamic mix and top with the cucumber salad add some eggs and a slice of chopped tomatoes and mix in the refrigerator for 1 hour..
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