Description
Light, delicate salad in a crispy fragrant basket of cheese will look great on the holiday table!
Ingredients
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Parmesan
300 g
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Vegetable oil
0.5 Tbsp
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Wild rice
50 g
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Water
150 ml
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Chicken egg
2 piece
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Tuna
180 g
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Cucumber
1 piece
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Red onion
0.25 piece
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Salt
-
Black pepper
-
Mayonnaise
1 Tbsp
Cooking
The rice, pour water and put on a high heat, bring to a boil. Reduce the fire and cook until until the rice has absorb all the water, about 25-30 minutes.
Grate cheese on a coarse grater. Pan and a metal mold for muffins grease with vegetable oil. If you have this shape, you can use upside down glasses
On a heated pan spread cheese.
When the surface will appear bubbles, remove the pan from the fire. Wait, when the cheese cools and begins to solidify. I was teased a thin cake spatula to the cake easily came away from the pan.
Then quickly and carefully so as not to get burnt (the cheese is still very hot), turn the pan over the recess in the form. Push a cake in the shape and straighten.
Cooled baskets spread on a plate. I took a little less cheese, so I got four baskets.
Here are handsome we have. Put them in the refrigerator until fully cured.
Eggs grate on a fine grater
Tuna mash with a fork
Add onion melkonarezanny
The cooled rice
Add the cut cucumber, salt, pepper
Add the mayonnaise, stir.
Ready salad filled baskets
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