Bryndza spaghetti
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451Recipe for spaghetti with bryndza, crispy carrots, onions and coriander.
recipe,photo-recipe,pasta - Spaghetti,sheep cheese - bryndza,Pasta,Slovak cuisine
Pasta
Slovak cuisine
Ingredients
Ingredients
| carrots | 7 90 | oz kcal | 200 | grams | |
| coriander | 2 90 | tbsp kcal | 2 | tablespoon | |
| onion | 7 88 | oz kcal | 200 | grams | |
| pasta - Spaghetti | 8.75 908 | oz kcal | 250 | grams | |
| rapeseed oil | ¾ 1798 | cup kcal | 200 | milliliters | |
| salt | 0.25 0 | tsp kcal | ¼ | teaspoon | |
| sheep cheese - bryndza | 7 550 | oz kcal | 200 | grams | |
| water | 2.1 0 | quart kcal | 2 | litres | |
| white yogurt | 7 134 | oz kcal | 200 | grams |
Recipe
3.
Take the carrots with a strainer and let the oil drain into a paper napkin.
5.
.. and put in the oil that was used for carrots.
7.
pasta - Spaghetti 8.75 oz (250 g) • water 2.1 quart (2000 ml)
Cook spaghetti (as directed) in boiling salted water for about 5 minutes.
8.
Strain the cooked spaghetti and rinse with cold water to stop cooking.
9.
sheep cheese - bryndza 7 oz (200 g) • white yogurt 7 oz (200 g)
Crush the bryndza with your fingers, add to yogurt and mix well to a creamy consistency.
10.
coriander 2 tbsp
Serve the spaghetti topped with bryndza cream, garnished with crispy fried vegetables and sprinkled with fresh cilantro.
Bon appetit!
