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RECIPES

Dear Pomodoro lovers,
we have idea to refresh this section of our web site every
month with a few good recipes that we like.
Most of them won’t be from our restaurant,
just easy and quick recipes ( in beginning)
that we ourselves love to prepare for us and our friends.
This section will grow slowly, we will exchange recipes and give them reviews, praises and comments.
Thank you for your trust,
get away from everyday routine and enjoy in preparing food!
That is our ANTI-STRES program :)

Penne verde

Cook green beans and peas in boiling water for 5-6 minutes, until they get soft.

At the same time, put the butter (on medium heat) and add spinach into the butter and cook it for a while until it gets soft, then let it cool. Put the cooled spinach into the blender and add to it neutral cream and garlic. Blend until you get mashed mixture.

Drain beans and peas and put it together in a pot with spinach cream. Add 50gr of parmesan and stir it on low fire.

Cook penne al dente (follow the instruction on the box).

Drain your pasta and mixed it with vegetable cream.

You can add rest of the parmesan for fuller taste and spice it with fresh chopped parsley for lovely smell.

Bon appetite!!!

Ingredients (for 4 persons)

220g spinach leaves

300g beans

3 tablespoons of butter

70-80ml of neutral cream

2 cloves of garlic

pinch of fresh chopped garlic

100g of parmesan

salt, pepper

400g penne

Cream carrot soup

Chopped carrot, celery and onion put in a deep dish where you have melt butter previously. Stir it together in a pot until they are browned. Add broth in it and let it boil.

When it’s boiled low your heat and let it cook for 15-20 minutes because carrot isn’t soft yet., so cook until it gets soft.

Soon as it cools a little bit add your spices, pinch of chopped dill and neutral cream. Blended it well until you get creamy soup.

Serve the soup and decorate it with fresh chopped parsley.

If you like you can also put a little yogurt or sour cream into the soup

….and that’s all fox :)

Bon appetite!

Ingredients

50g of butter

tablespoon of sunflower oil

1 onion

2-3 celery stalks (as you wish)

600g carrots

120ml of neutral cream

800ml of vegetable broth

Salt, pepper

pinch of fresh chopped dill

pinch of fresh chopped parsley