Zuppa di cipolle e formaggio di capra

In cucina

23 Dicembre 2006 Giuseppe

Zuppa di cipolle e formaggio di capra alla birra e julienne di buccia d’arancia

Ingredienti per quattro persone: 25 grammi di burro, 750 grammi (3 tazze) di cipolle tagliate a fettine, Un rametto di

Birroserata

Hai un pub, una birreria e vorresti organizzare una serata diversa, divertente, coinvolgente ed indimenticabile? Scrivici e organizzeremo insieme una degustazione guidata o se preferisci una cena con abbinamenti birra/cibo...

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