Description
Quick and easy to prepare. The recipe is from the magazine "School of Gastronome"
Ingredients
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1 piece
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200 g
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200 g
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1 coup
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1 Tbsp
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Cooking
Dill finely poretti. Cook the pasta - mix the cheese, lemon juice, dill.
Fish cut into thin plates. Pita to grease with paste. On top lay the fish.
You can eat immediately. But I love when the roll is well soaked. So I force the sculpture it in foil. And sent hour in the refrigerator. Then I cut into pieces 3 cm and serve.
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