The best place to enjoy the amazing flavors of Peruvian cuisine in Switzerland! The tres leches version is just out of this world, and it’s my favorite dessert!
Hi What do you mean exactly? I don't understand the question yet, sorry! Here is the recipe link: fooby.ch/en/recipes/17497/stuffed-savoy-cabbage?startAuto1=0 Kind regards Katja from FOOBY
Hello, sorry for the very late feedback. Unfortunately, your feedback was somehow lost on us, we are very sorry! The savoy cabbage must first be boiled in water so that it becomes soft and you can easily remove the stalk. In addition, the savoy cabbage does not burn in the oven due to the moisture.
Hola Cristina, vecino de tus abuelos, de tu mami y de tus tios... de esto hace 60 años. Vecino, vecino, pared de por medio. En el siglo pasado, en el parque JJ Pasos, en Pueblo Libre. Claro que orgulloso de lo que has logrado. Pero dejando el cariño de tio viejo, va, con todo el conocimiento acumulado en tertulias por todo el mundo, Central, Maido y la cocina de mi abuela incluida, que Barranco pinta de lo mejor. Exitos, felicitaciones y gran abrazo. Toti.
Going to make this recipe next weekend. I was looking for different things to do with pasta dough as the theme for my cooking club is fresh pasta...so this is excellent!! Hope this will make a lovely starter with maybe some dips or a nice salad or something else....more food for thought :)
