- peeled mini-squids – 30 pcs.
- small champignons – 200 pcs.
- garlic – 2 cloves
- olive oil – 4-5 tbsp. l
- freshly ground black pepper
- rosemary – 10-15 large branches
STEP-BY-STEP COOKING RECIPE
Soak sprigs of rosemary in water for 1 hour. Grind the garlic and 10-12 leaves of rosemary, add salt, pepper and olive oil.
For champignons, cut the bottom of the legs, on the hats, make a crosswise incision. Put the squid and mushrooms in a bowl, season with a mixture of garlic and rosemary, leave for 15 minutes.
String alternately squids and pieces of mushrooms on sprigs of rosemary and fry over lean coals for 3-4 minutes. Serve immediately.
Servings Per Container
No. 12 (140) June 2012
If you notice a mistake or inaccuracy, please write a comment, we will respond.
Table of weights and measures