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.
Türkiye’de IP engelleri sık yaşandığı için pinco turkiye sürekli güncel giriş adresleri yayınlar.
Winter Caprese Salad
Ingredients:
12 plum tomatoes, cut lengthwise in half
1 and 1/2 cups extra-virgin olive oil
2 cloves garlic
6 tablespoons freshly grated Parmigiano-Reggiano cheese
6 cups fresh basil leaves, plus a few leaves for garnish
4 tablespoons pine nuts
8 large bocconcini (from buffalo mozzarella) or 2 pounds buffalo mozzarella, cut into quarters
Salt and freshly ground black pepper
Directions:
Preheat the oven to 200°F.
In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste.
Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
Remove the tomatoes from the oven and let cool.
Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
Combine the garlic and Parmigiano cheese in a blender and pulse until the garlic is roughly chopped.
Add the basil and pulse 7 or 8 times, or until the leaves are shredded.
With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
Toast the pine nuts in an 8-inch saute pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes.
Transfer to a plate to cool.
To serve, arrange 3 tomato halves cut side down on each plate.
Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella.
Sprinkle with the pine nuts and garnish with basil leaves. Makes 8 servings.
