Lestyan Crumbled 10 g by Kotányi
The smell of lestyán is reminiscent of celery and soup vegetables.
Kotányi lestyán was dried in such a way as to
preserve as much essential oil and aroma as possible.
In this way, even using a small amount,
you can achieve the desired harmonious, malty taste.
For flavoring curd creams, soups,
salad dressings, legumes and meat dishes
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Our recipe idea:
Vagdalt for 2 people:
800 g mixed (beef, pork) minced meat, 1 pack of Kotányi meatloaf spice mix, 1 small head onion, 2 cloves of garlic, 1 EC chopped parsley, 2 EC oil, 2 eggs, 2 soaked buns soaked in water, 1 TK mustard, breadcrumbs
Preparation:
Peel the onion and garlic, chop finely and run over oil. Cool, mix with the meat, then mix the other ingredients and process the dough well. It is flavored to taste. A rod is formed from it, sprinkled with breadcrumbs and placed on a greased baking sheet. In a preheated oven at 180 degrees, approx. Bake for 50 minutes until nice red, crispy. Serve sliced.
Tip:
Serve with mashed potatoes.
10 g by Kotányi
23 Items
The smell of lestyán is reminiscent of celery and soup vegetables.
Kotányi lestyán was dried in such a way as to
preserve as much essential oil and aroma as possible.
In this way, even using a small amount,
you can achieve the desired harmonious, malty taste.
For flavoring curd creams, soups,
salad dressings, legumes and meat dishes