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Jelly jelly crown




Extra virgin olive oil

1 spoon


1 spoon


100 oz

Pickled cucumbers

10 slices


1 stem


2 spoons


to taste

Pisellini, pasta

400 oz


600 oz

Fresh mint

4 leafs


2 unit

Side Dishes from Italy

Jelly jelly crown

Jelly jelly crown

with gluten with eggs with fish high in potassium with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Jelly jelly crown

A cool outline

Jelly jelly crown step 1

step 1

Bake the potatoes, peel them and place them in a bowl. Bring half a liter of water to water and prepare the jelly, using the cubes for 1 liter.

Jelly jelly crown step 2

step 2

Take a crown mold, I use that for donuts, pour 400 g of peas, add some mint leaves and dip in half jelly. Put the donut in the fridge for ten minutes.

Jelly jelly crown step 3

step 3

Prepare the salad by pressing the potatoes with a fork, add chives, celery, and gherkins and mix it all with a little oil, vinegar and mayonnaise.

Jelly jelly crown step 4

step 4

Resume the mold, pour the compound, level and add the remaining jelly. Return to the fridge for a few hours. I recommend you prepare it the day before.

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