IngredientsElbow macaroni – 200 g Brocli – 250 g Tight cheeses – ½ cup Butter – ¼ cup Tometo – 1 ¼ cups puree Pepper Powder – ¼ teaspoon Salt – as per taste Origeno – 1 teaspoon of dried leaves Decorate Chilgoza –
Macaroni to cook:Water – 4 cups Salt – 1 tsp Oil – 1 tsp
When cooked, boiled Brocli pops. Salt and oil mixed in water to boil and add macaroni stands – stands have cooked. Drain off the water and then turn it in this butter in the pan and mix well.
Then Brocli, cheeses, Tometopyuri, pepper powder, salt and mix thoroughly while still hot, add Origeno. Please turn on warm serving dish and arrange to Cilgoje – Serve hot.