6:31 PM
Admin
I love asparagus and spring each year look forward to can eat freely. Wild asparagus is thinner than the culture but also much better. The combination of tuna, asparagus and curry is absolutely insane taste and flavor so that after I removed the oven checuletul gave him a cool picut circling up and I have eaten 3 slices.
Ingredient:
- 120 g ton (keep in succession propriu Ulei sau)
- 20 threads asparagus (use only the tips)
- 3-4 green onions with leaves
- 50 g Emmentaler cut small squares / cheese
- 50 g Parmezan ras
- 3 oua
- 100 gr lapte
- 50 gr ulei masline
- 200 gr faina
- 50 gr mortadella (optional)
- 2 teaspoons baking powder filled
- un varf cutit bicarbonat (optional)
- A race lingurita curry
and their small tocam. Peel the onion and tocam chopped drained canned tuna good good and you cut buctele larger cut small squares Mortadella, or the Emmentaler cheese, give the grated Parmesan cheese with small holes
In a teflon pan Heat a little olive oil (not the 50 grams of oil that will enter the cake) and put fire to cook small f cepa and asparagus,
well you have softened, add tone and Mortadella,
and teaspoon of curry,
mix better and let the pan heat about 2 minutes then let mixture cool completely,
Separate easily beat the 3 eggs with milk and then mix them with olive oil,
gradually add egg mixture, flour mixed with baking powder and baking soda and mix it with care not to form lumps. Add asparagus and tuna mixture must be completely cold cubes of Emmentaler and grated cheese,
mix to incorporate them fully,
hang with tapestry a form of cake with butter and breadcrumbs,
put dough and flatten well,
and stuffing it in preheated oven at 180 degrees for 25-30 minutes on the third stage.
When cool, serve it. I admit I have not had the patience to completely cool because it smelled so good and I was hungry so I cut it warm.
