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The sour cream

by Ada Parisi
Baked omelette with tomato confit and sour cream

  • For enriching soups, soups or to decorate appetizers and finger food our ally is the SOUR CREAM, the one we used in our cream of tomato. Instead of buying it (It is not always easy to find), It is more easily prepare at home: It takes 250 ml of cream, one yogurt magro from 150 grams (much better if Greek) and the juice of half a lemon. Mix everything in a bowl and let stand overnight at room temperature. The next day the sour cream is ready to be used or kept for two or three days in the refrigerator (put it in an airtight container).

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