Indian Acteress Boobs

Ingredienti per quattro persone:

500 g fillet of plaice
2 tablespoons of flour

2 red peppers 2 yellow peppers (300 g, net of valuation)
salt and pepper to taste
2 tablespoons extra virgin olive oil (20 g)
chives, rosemary and pepper to taste


Preparation:


Wash the peppers, dry them with a cloth wet and cut into squares and remove the seeds, stem and internal calluses. Insert the plate in the oven under the 'grill' and let the peppers to grill fire up. When they are well browned, retire from the oven and immediately insert them in plastic container, one above the other seal. In doing so, the steam created from the peppers in the same container will be enough to unstick the less toasted. So forget them until they cool down and take charge to make things more funny. When you are ready to strip your peppers, open the container, and you will see that the skin comes off almost in one piece, then put in food processor with salt and pepper, and grind into a paste. Put the flour in a container and mix it with some leaves of chives, chopped rosemary and pepper. Pass the fillets in flour and fry in hot oil and brown them on both sides.

Source for pepper cream