Julienne of salami, buckwheat and peas

103 - 20 минут 4 порции

Of course, this is not a classic julienne with chicken and mushrooms, but as a quick option is also delicious! From prior training only boil the buckwheat in a bag. Rest 5 minutes, and then wait for 15 minutes in the oven.

Ingredients for Julienne of salami, buckwheat and peas

Step by step instruction of cooking Julienne of salami, buckwheat and peas

Шаг 1

Pre-boil a bag of buckwheat.

Шаг 2

Use unground buckwheat from "Mistral".

Шаг 3

Salami sliced to pieces.

Шаг 4

Then crumble the strips.

Шаг 5

Distribute on the bottom of the cocotte.

Шаг 6

Pour the buckwheat out of the bag.

Шаг 7

Put a spoonful of buckwheat and canned peas on top of salami.

Шаг 8

For the creamy fill of the soft cream cheese type Philadelphia, my local, slightly salty.

Шаг 9

Add to it the chopped garlic and horseradish for spice.

Шаг 10

Dilute cream to taste.

Шаг 11

Grind into a homogeneous mass.

Шаг 12

Pour in the cocotte.

Шаг 13

Sprinkle with pepper and dry mustard.

Шаг 14

In conclusion, grated cheese small handful.

Шаг 15

Bake 12-15 minutes in preheated to 200* oven.

Шаг 16

Serve hot or warm.

Шаг 17

If done in advance, it can then be reheated in the microwave. You can even freeze for future use.

Шаг 18

Remove the sample before it gets cold!

Шаг 19

Very tasty and satisfying!