Ingredients
1/2 cup EXTRA VIRGIN OLIVE OIL (Serves 4)
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Preparation
Pour the water, the olive oil and diced tomato in a small pot and let simmer for 4-5 minutes. Next, add the xinohondros, season with salt and stir well. Cover the pot and continue for 35-40 minutes, but first lower the heat. Serve the soup with a lot of pepper.
Tags: Xinòchondros, appetizer, soups
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