Toscanilaisen lajikkeen (jota kutsutaan myös lacinatoiksi) voidaan korvata purppurikaalia tai kihara kalaa; kaada tukevia lehtiä sen sijaan, että ne repeytyvät. Speltti on hyvä vaihtoehto farrossa, jolla on samanlainen maku ja koostumus. Suosimme ranskalaista fetaa, joka on tyypillisesti lievempi ja lujempi, muille lajikkeille.
Tämä resepti on yksi paremmista perusasiakirjoistamme: 10 uutta tapaa perheen suosikkeja, katso muita.
This text is in Finnish and talks about a recipe that uses Tuscan kale and farro. The author suggests using purple cabbage or curly kale as a substitute for Tuscan kale and recommends using sturdy leaves instead of tearing them. They also suggest using French feta for its mild and firm flavor. The recipe is easy to follow and can be stored in the fridge for up to 2 days.
26.04.2023 @ 23:31
This text is in Finnish and talks about a recipe that uses Tuscan kale and farro. The author suggests using purple cabbage or curly kale as a substitute for Tuscan kale and recommends using sturdy leaves instead of tearing them. They also suggest using French feta for its mild and firm flavor. The recipe is easy to follow and can be stored in the fridge for up to 2 days.