Description
Perhaps, many of us were wrong, waiting until you bring our order in the restaurant to receive "compliments" from the boss. Most often there are canapés or tarts with different fillings depending on the restaurant concept. This time as a "compliment" was this soup. Flow I liked it very much, so much that we had to invite the chef and find out all the details. If I have intrigued you – help yourself!
Ingredients
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Lemon peel
1 tsp
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Peppers red hot chilli
0.25 tsp
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Water
0.5 cup
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Flour
-
Ham
3 slice
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Dill
-
Carrots
1 piece
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Lemon
0.5 piece
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Olive oil
1 Tbsp
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Pasta
0.5 cup
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Broth
800 ml
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Salt
-
Parsley
-
Basil
-
Yeast
0.5 tsp
Cooking
The yeast mix with the flour, pour water, add salt and knead the dough.
Add to the mixture the lemon zest for fragrance and a little red pepper - to know who's in charge of the kitchen.
Cover with cling film and leave for 40 minutes.
Roll out thin hands the flagellum and twist so.
Put in the preheated oven for 10 minutes.
Our breadsticks are surprises ready.
Take the ham and wound on sticks, fixed with onions or parsley.
Prepare the vegetables for the broth.
Put them in a pre-cooked chicken broth and allow to simmer for 5 minutes, strain through a sieve.
In the strained broth put the curly carrots in a few minutes the pasta or Orzo.
Meanwhile, fry in a pan half a lemon
Until caramelized.
Squeezing the juice from lemon and add to the soup, govarival until cooked and turn off.
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