The filling
5. Wash the leaves and remove the largest stems. Drain the leaves to remove redundant water and hash them finely.
6. Cut the carrot and zucchini into small cells.
7. Cut the onion and garlic veritably small and brown with just a bit of oil painting in a visage until transparent.
8. Add the carrot and cook until soft. Add the zucchini and beet flora. Season with ocean swab, pepper and nutmeg, cook for a many twinkles and let cool.
9. Mix the eggs with the mustard and add them to the stuffing. Place the stuffing inside the tartera with the dough.
10. Take to preheated roaster for 30 or 35 twinkles at 200 degrees.
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