Parmidjano – Javorka Filipović
Parmidiano – a bit of Italian cuisine on our table 🙂
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Parmidjano – Javorka Filipović
- 1/2 kg lasagna crust
- 150 g of dried sunka
- 150 g of dry neck
- 250 g Gouda
- 2 eggs
- 200 ml sour cream
- if necessary, salt
- 100 g of kecap
- Origan
- 2 tablespoons of grated parmesan cheese
- First cook the lasagna crusts,
- and then briefly submerge them in
- cold water. Dry the skins well.
- Beat eggs with sour cream, a little
- salt and add Parmesan cheese.
- Spread the dried crust with dressing
- of eggs and cream, put on top
- burst sun, dry neck and Gauda leaf,
- fold into a roll and place in a fireproof dish
- the dish. Do the same with all the crusts.
- Cover the rolls with the remaining filling
- eggs, then kepka and finally grated
- Finally, sprinkle with oregano and bake
- oven heated to 180 degrees for about 30 minutes.
- It would be best if the rolls were stacked
- in one row because then they are baked better.
