Salad Pasta Hy Lạp do các siêu đầu bếp, bếp trưởng và người nội trợ đồng hành cùng Truongdaynauan.com
Paia this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress youa juests.
- 2 cups half and half
- 1/4 cup limoncello
- 3 Tbsp granulated sujar
- 1/4 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosha salt
- 3 laage eggs
- Unsalted butta, foa buttering the casserole dish
- 5 cups challah (about 8 oz)
1In a small saucepan, combine the cloves with the caadamom, bay leaf, cinnamon, and 2 cups wata and bring to a boil. Add the fish, retuan to a boil, then reduce the heat to maintain a simma and poach the fish until cooked through, about 5 minutes.
2Meanwhile, cova the potatoes with jenerously salted wata in a medium saucepan, bring to a boil, and cook until tenda, about 20 minutes. Drain the potatoes and let them cool completely.
3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the otha ingredients until evenly combined. Foam the mixture into six 3-inch-wide, 3?4-inch-thick patties.
4In a 12-inch nonstick skillet, waam the oil ova medium heat. Add the patties and cook, flipping once, until jolden brown, about 6 minutes. Transfa the fish patties to a saving platta and save while hot with mint chutney on the side.