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You are here: Main page / Recipes / Zupa neapolitanska wg Cwierczakiewiczowej

Zupa neapolitanska wg Cwierczakiewiczowej

Difficulty level
Easy

Ingredients:

1,5 do 2 l rosolu
1-2 lyzki masla
kilka lyzek startego parmezanu
1-2 lyzki maki
1/4 litra kwasnej lub slodkiej smietany
2 zoltka
cienki makaron

Prepare instructions:

Maslo zasmazyc z lyzka maki i czubata lyzka parmezanu,ciagle mieszajac.
Gdy polacza sie w jednolita mase,rozprowadzic kwasna smietana,zagotowac,na koniec podprawic dwoma rozbitymi z lyzka wody zoltkami,bez gotowania.
Nadal bez gotowania wymieszac z goracym rosolem.
Ugotowany makaron wylozyc na talerze lub do wazy,wlac goracy rosol.
Oddzielnie podac tarty parmezan,aby go dosypac wedlug zyczenia.
Zamiast kwasnej smietany mozna uzyc slodkiej
P.S.Ilosc rosolu podalam orientacyjnie,gdyz autorka pisze ogolnie o takiej ilosci,aby mozna nim bylo zapelnic 4 talerze.Wielkosci tychze nie podaje.

Oczywiscie,gdy damy bulion warzywny,bedzie to potrawa jarska.

Jak pisala autorka''Wyborna zupa i taka podaja w najwytworniejszych restauracjach francuskich i wloskich''
Zrodlo-''365 obiadow Lucyny Cwierczakiewiczowej''

Author: jolka60 2010-01-06

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Groups:	Meatless Cuisines of nations French Cuisine Polish cuisine Italian Cuisine Soups
Tags:	rosol zupy.parmezan more tags

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Zupa neapolitanska wg Cwierczakiewiczowej

Difficulty level

Ingredients:

Prepare instructions:

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