Smoked meat spaghetti

1 serving


Cut the onions into thin rings. Heat olive oil in a saucepan and spit onions in it. Salt and pepper the onions, pour in the sherry and simmer under the lid for 8 minutes over a low heat. Cut the Adyghe cheese into thin slices. Add both cheese varieties to the sherry onion and stir to melt the cheese. Slowly pour in the vegetable broth, bring to a boil. Boil spaghetti in salted water, cast in a colander. Arrange on plates, pour over the sauce. Garnish with rolled-up slices of meat and basil.