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Pychotka.pl – Przepisy Kulinarne

Winogrona w migdałowej skorupce

 

Składniki:

  • 280 g sparzonych migdałów
  • 230 g sera śmietankowego
  • 60 g sera typu rokfor
  • 2 łyżki tłustej śmietany
  • 450 g bezpestkowych winogron
  • pieprz

Sposób wykonania:

  1. Sery rozetrzeć widelcem poczym dodać do nich śmietanę i całość dokładnie wymieszać lub zmiksować do uzyskania gładkiej masy.
    Następnie winogrona nabijać na wykałaczki.
    Po czym obtoczyć je serowej masie a potem w migdałach.
    Na koniec oprószyć całość pieprzem.

Liczba porcji: 4

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