Parmese-tapped macarons with lubricated edges
Cooking Time30 m
Ingredients10
DifficultyEasy
When the parmesan melts down in the macaroni and the thyme spreads its fragrance in the kitchen, it immediately feels a little extra cozy. These parmese-thued macaroni get a nice twist of a few drops of truffle oil, and along with butter-stronged edges, it becomes everyday food with a little more feel. A simple right that quickly feels like something you like to sit down and enjoy.
Categories
Main courseDinnerYields
4ServingsCooking Methods
Stuvaded
Ingredients
4 servings
- Step: 15 dl makarons (preferably old ideal macarons)
- Step: 22 dl crème fraiche
- Step: 31 dl folded in
- Step: 4100 g ripped parmesan (100 g equals about 2 dl)
- Step: 51 msk fresh thyme
- Step: 62 1/2 tsk truffle oil
- Step: 7salt
- Step: 8black pepper
- Step: 9500 g fresh edges
- Step: 102 msk butter
Instructions
- Step: 1Stuck Makaron: Cook the macaroni as directed on the packaging.
- Step: 2Mix crème fraiche and cream in a spacious pot and boil up. Turn down macarons, parmesan cheese and scratched the thyme. Taste with truffle oil, salt and black pepper.
- Step: 3Cantarelles: Answer the edges. Figure the cantarels in butter in a pan until they get nice color, salty cantarels.
- Step: 4For serving: Serve the edges with parmese-tapped macarons and gladly peak with the thyme.
Näring
| Calories | 730kcal |
|---|---|
| Carbohydrates | 56g |
| Fat | 45g |
| Protein | 23g |
| Serving Size | 4serving |
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