Basilic
Cassolette de feta rôtie aux tomates cuisinées au basilic
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2 fetas
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2 green peppers
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2 jars of Panzani Basilico sauce
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1 green chilli pepper
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3 sprigs of mint
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3 sprigs of flat-leaf parsley
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Juice of half a lemon
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1. Cut the peppers into small cubes, along with the chilli pepper, and sauté for 2 mins in a little bit of olive oil.
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2. Add the 2 jars of Basilico sauce, salt and pepper, and cook 5 minutes over medium heat and set aside.
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3. Put a ½ block of diced feta into 4 small individual saucepans, then cover generously with green pepper sauce. Cook for 15 min on 200 ° C.
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4. De-stem the herbs, and season with salt, pepper, olive oil and lemon.
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5. Top the cassolettes with a little salad and herbs, for presentation.
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