Contents
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Ingredients
- 2 Durum cocta
- 4 tbsp Oleum de arboribus olivarum
- 50 g SALSA
- 1 Vere cepa
- 1 tbsp Vinum rubrum vinegar
- 1 tsp Dijon mustard
- 1 tbsp capparis
- 2 tbsp Apio glacialis
- 1 prement, Sugar
- piperis salis
- 250 g Lolligo annulos in PULSO
Instructions
- Ova cortices, in longum incidi et lutea in patera farraginem. Misce bene cum oleo.
- Pulchre secant albumina et allia. Ver cepa in annulos pulcherrimos secare. Excita in aceto, sinapi, petroselino, capparis, sale, pipere et saccharo. Totam denique mixturam in vitellis ovorum excitabis. Si opus est, aromata gustare.
- Anulos lolligo in clibano vel sartagine praeparate secundum mandatum sarcinae et tunc intinge cum capparis.
NUTRICIUM
servientes: 100gCalories: 478kcalcarbohydrates: 9.2gdapibus: 1.1gcrassus; 49.1g