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Mexican in jelly





1 unit


1 unit

Pisellini, pasta

100 oz


3 spoons


150 oz


500 fl oz

White wine

4 spoons

single courses from Italy - Sicilia

Mexican in jelly

Mexican in jelly

with meat with gluten with eggs with good fats

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Mexican in jelly

A timeless dish

Mexican in jelly step 1

step 1

In the ingredients you have to add gelatine to the nut and serve it 1

Mexican in jelly step 2

step 2

Cut the small potato cubes and the carrot into a pot with the peas

Mexican in jelly step 3

step 3

Bake them for about 25 minutes to cool them down and let them cool

Mexican in jelly step 4

step 4

Meanwhile prepare jelly: melt the nut in half water with 2 tablespoons of white wine

Mexican in jelly step 5

step 5

When it melts, remove the pot from the heat pouring the other water and the wine left mixed and set aside

Mexican in jelly step 6

step 6

Preparation of rolls: When the vegetables are cold, mix the mayonnaise

Mexican in jelly step 7

step 7

Put on a worktop the slices of ham at the end put a spoon of the compound

Mexican in jelly step 8

step 8

Roll them and put them in a frying pan pour the jelly into the fridge for at least 2 hours and serve

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