Recipes with Green pikantost

Ravioli of pork tenderloin with cream sauce and potato peel

The bristle is brushed off for fat and tendons. Cut into thin slices of approx. 60-70 g. If you have any meat in excess, cut this into small terns. The banks are then easily flat and a pocket is made in each. 50 g of mushrooms, meat and onions were poured on t