Соус из ежевики и неспелого винограда
Ингредиенты (4 порции)
| Ежевика | ½ кг |
| Виноград | 300 г |
| Кинза (кориандр) | по вкусу |
| Чеснок | 1 зубчик |
| Перец зеленый | 1 штука |
| Соль морская | по вкусу |
Способ приготовления
1. Ягоды ежевики очищаем от плодоножек, кладем в марлю и выжимаем сок — мелкие косточки остаются в марле. В принципе, можно просто размять ежевику деревянной ложкой вместе с косточками — ничего страшного. А вот виноград лучше выжать через марлю, а оставшиеся в марле зерна и кожу выкинуть.
2. Смешиваем сок ежевики и винограда. Тщательно толчем в ступке зелень кинзы, чеснок, стручковый перец и соль. В кастрюле смешиваем зелень с соком — готово. Ежевика — сладкая, неспелый виноград — кислый; получается невероятно вкусно, особенно с цыпленком табака.
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Ингредиенты (4 порции)
| Ежевика | ½ кг |
| Виноград | 300 г |
| Кинза (кориандр) | по вкусу |
| Чеснок | 1 зубчик |
| Перец зеленый | 1 штука |
| Соль морская | по вкусу |
Способ приготовления
1. Ягоды ежевики очищаем от плодоножек, кладем в марлю и выжимаем сок — мелкие косточки остаются в марле. В принципе, можно просто размять ежевику деревянной ложкой вместе с косточками — ничего страшного. А вот виноград лучше выжать через марлю, а оставшиеся в марле зерна и кожу выкинуть.
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Ингредиенты (4 порции)
| Ежевика | ½ кг |
| Виноград | 300 г |
| Кинза (кориандр) | по вкусу |
| Чеснок | 1 зубчик |
| Перец зеленый | 1 штука |
| Соль морская | по вкусу |
Способ приготовления
1. Ягоды ежевики очищаем от плодоножек, кладем в марлю и выжимаем сок — мелкие косточки остаются в марле. В принципе, можно просто размять ежевику деревянной ложкой вместе с косточками — ничего страшного. А вот виноград лучше выжать через марлю, а оставшиеся в марле зерна и кожу выкинуть.
2. Смешиваем сок ежевики и винограда. Тщательно толчем в ступке зелень кинзы, чеснок, стручковый перец и соль. В кастрюле смешиваем зелень с соком — готово. Ежевика — сладкая, неспелый виноград — кислый; получается невероятно вкусно, особенно с цыпленком табака.
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.jpg "p_O (1).jpg")
