White brined cheese in an earthware pot
If the cheese is too salty, before consumption put it in cold water and store it in the fridge for several hours. Once opened, it should be conserved in salty brine in the fridge (2-3 table spoons of salt dissolved in 1 liter of cold water).
Ingredients:
3 servings
300 g ALBENA® cheese
3 onions
3 green peppers
1 tomato
3 tbsp butter
ground red pepper
Method:
Slice the onions and the peppers and divide them in three separate earthware pots, adding 1tbsp of butter in each. Put them in a pre-heated oven for 5 minutes, take them out and add 1/3 of the cheese to each one. Sprinkle with ground red pepper and put a layer of thin tomato slices. Cook for 20 minutes or until the cheese starts to melt. Several minutes before taking the pots out of the oven break an egg on top of each dish and then cook until the egg is ready. Before serving decorate with parsley leaves.