INGREDIENTS
- – Entrails 4 models.
- – Spinach 2 packages.
- – Grated exhausting cheese.
- – Dried tomato pesto.
- – Skewer palitos.
- Garrison:
- – Potatoes 5 models.
- – Sal.
- – Oil for frying.
- – Inexperienced onion (inexperienced half).
Splendid recipe for the vacations: ENTRAÑA AND SPINACH ROLLS WITH POTATO WEDGE, with cheese and dried tomato pesto
PROCEDURE:
1. Clear the insides, cowl them with the pesto, spinach leaves and grated cheese. Roll up and with the skewer sticks type a cross each above and under, leaving the middle free to chop the insides in half in order that they don’t collapse.
2. Cook dinner on the sheet or seal on the sheet and end cooking in a medium oven.
For the garnish:
1. Wash the potatoes effectively and minimize them into wedges, soak them in boiling water for 3/4 minutes, take away them, dry them, cool them and fry them.
2. Beautify with the inexperienced a part of the greenery.
