Funchoza with vegetables, cheese and bacon
4 servings
60 minutes
Funchosa with vegetables, cheese, and bacon is a harmonious blend of the lightness of Eastern cuisine and the rich flavors of European gastronomy. The history of funchosa has roots in Asian tradition but adapts easily to new culinary experiments due to its versatility. In this recipe, delicate glass noodles meet baked brinza, aromatic tomatoes, spicy bacon, and piquant Provencal herbs. The moderate sharpness of garlic adds depth to the flavor while the softness of cheese smooths its intensity. The dish impresses with its texture: funchosa absorbs the juices and aromas of the ingredients, creating a harmonious combination of softness and richness. It is an ideal option for a cozy home dinner or an exquisite treat for guests. It can be served warm or slightly chilled, complemented with herbs and a drizzle of olive oil to complete the flavor composition.
1
Prepare the products.
2
Prepare the noodles.
3
Place the cheese in a baking dish.
- Brynza cheese: 250 g
4
Cut the yellow tomatoes into wedges.
5
Cut the red ones as well.
6
Add tomatoes to the cheese.
- Tomatoes: 3 pieces
- Yellow tomatoes: 3 pieces
7
Chop the bacon finely and add it to the other ingredients in the dish.
- Bacon: 1 piece
8
Use dry garlic as a seasoning for vegetables.
- Garlic powder: 1 tablespoon
9
Add with Provençal herbs.
- Herbes de Provence: 1 tablespoon
10
Cut the onion in a convenient way.
11
Add onion to the main ingredients.
- Onion: 1 head
12
Bake for 20 minutes at 180 degrees.
13
Boil the funchose.
- Glass (cellophane) noodles: 200 g
14
After it's ready, add a little vegetable oil.
- Vegetable oil: to taste
15
Mix the vegetables and cheese.
16
Add the cooked noodles to the baked vegetables with cheese.
17
Mix everything.
18
Serve in portions at the table.