Kumarhane eğlencesini dijital dünyaya taşıyan Bettilt bölümünde her zevke hitap eden seçenekler mevcut.
Kumarhane eğlencesini evinize taşıyan Bettilt kullanıcıları büyülüyor.
Türkiye’deki bahis severlerin ilk tercihi Bettilt giriş olmaya devam ediyor.
Türk oyuncular rulet oynamayı hem eğlenceli hem stratejik bulur; bahis sitelerinden gelen mesajları engelleme bu deneyimi zenginleştirir.
Adres engellerini aşmak için en Bettilt güvenilir yol bağlantısıdır.
Olive and Roasted Pepper Salad with Fontina Cheese
Ingredients:
6 roasted bell peppers, or 3 cups jarred roasted peppers, cut in 1/2-inch strips
1/2 lb Fontina cheese, cut in 1/4-inch matchsticks
1 cup pitted large green olives
1/4 cup whipping cream
1 tablespoon plus 1 and 1/2 teaspoons Dijon mustard
1 and 1/2 teaspoons cider vinegar
1/4 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley
Directions:
Toss peppers, cheese and olives together in a bowl.
Whisk together the cream, mustard, vinegar and salt in a small bowl; whisk in the olive oil gradually until the dressing is emulsified.
Pour dressing over the salad; toss to coat.
Let salad sit at room temperature so flavors blend, 15 minutes.
Sprinkle with parsley; toss.
The salad may be assembled and dressed an hour in advance and refrigerated. Let sit at room temperature before tossing with parsley and serving. Serves 6.
Note: To roast peppers, Peel; scrape out seeds, coat with 3 tablespoons olive oil and 1/2 teaspoon salt.
Place on parchment-lined baking sheet. Roast in 300 degree oven, turning occasionally, until skins are wrinkled and slightly charred, 30 minutes. Allow to cool.
