Description
Hearty, flavorful and beautiful dish. Very interesting and unusual combination of beets, walnuts and garlic lend its flavor to this dish.
Ingredients
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Pasta
14 piece
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Sunflower oil
1 Tbsp
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Chicken thigh
3 piece
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Carrots
1 piece
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Garlic
1 tooth
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Beets
1 piece
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Sour cream
1 Tbsp
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Chicken egg
1 piece
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Cheese
60 g
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Water
150 ml
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Basil
0.25 tsp
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Walnuts
1 Tbsp
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Flour
1 Tbsp
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Salt
Cooking
Shells to boil in salted water adding half a boiled beet (beetroot cut into pieces).
Prepare the filling for the shells. Boiled meat cut into pieces. Add to the meat a half carrots (large grater). Then add the egg and cheese (small grater). Leave a little cheese for decoration. Season with salt to taste.
Shell discard in a colander to remove liquid.
Shells filled with stuffing.
The remaining half of beet to grate on a coarse grater. Half of carrot also grate on a coarse grater.
Spread into the pan beets, and carrots, stir and simmer about 5 minutes. Then add walnuts, Basil, garlic and salt to taste. Then add flour (mixed with warm water) and sour cream. Mix well. Simmer for about 1 minute.
Put the shells in the sauce.
Sprinkle shells with grated on a fine grater cheese. Cover with a lid and simmer on slow fire 5-7 minutes.
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