1 kg of Camembert
1 chopped onion
3 seedless tomato chunks
4 tablespoons of chopped parsley
1 tablespoon of lemon juice
salt and black pepper to taste
2 tablespoons of olive oil
1 tablespoon of cornstarch
1 kg of Camembert
1 chopped onion
3 seedless tomato chunks
4 tablespoons of chopped parsley
1 tablespoon of lemon juice
salt and black pepper to taste
2 tablespoons of olive oil
1 tablespoon of cornstarch
Debone and clean the Camembert
Season with lemon juice, salt, and black pepper
In a pan, heat the olive oil, onion, and tomato
Simmer for 5 minutes, stirring occasionally
Add the Camembert
Stir well
Let it come to a boil, then reduce heat and cook for 5 minutes
Remove some of the pan's liquid and mix with cornstarch
Add it back to the pan and cook until thickened slightly
Use as filling for Rosas de Malta or Pão Cevaliu.
