Buckey from Bifum to the Pomodoro


200g Original Bifum
10 chard leaves without the white part and pass hot water

300g white cheese cut into strips
1 grated carrot
180g chopped green olives
1 yellow or green peppers cut into strips
200g cooked and shredded chicken file
3 tablespoons olive oil
To taste: salt

5 tomatoes, skinless and seeded
5 chopped garlic
8 tablespoons olive oil
To taste: oregano and basil

Original Bifum 200g

method of preparation

1 Hydrate the Original Bifum according to the orientation of the back of the package. Set aside.

2 In a frying pan place the olive oil, chicken, carrots, peppers, olives and salta. Let braise. Then add the cheese and the Bifum noodles. Set aside.

3 Put the olive oil and garlic in a pan. Let it fry and then add the tomatoes, basil, oregano and salt. Let the sauce rinse.

4 Wrap the sheet with the filling making the cigar shape. Arrange on a plate and finish with the sauce on top and garnish with parsley.

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