Zofia Selimis creamy leaves paste
Cooking Time25 m
Ingredients15
DifficultyMedium
Pasta with leaf steak in creepy sauce – a flavorful recipe with mice of leaves and creamy sauce. Quick and perfect for both everyday and weekend!
Categories
KöttYields
4Servings
Ingredients
4 servings
- Step: 1400 g taliatelle
- Step: 2400 g leaves
- Step: 3butter and neutral oil, to roast
- Step: 4200 g champinions, embraced
- Step: 51 pc chalotten bulb, fine hacked
- Step: 62 pc garlic gaps, pressed
- Step: 73 dl folded in
- Step: 81 pc meat brothing or 1 1 1⁄2 msk of meat fund
- Step: 91 tsk chinese soy
- Step: 102 1/2 dl crème fraiche 34%
- Step: 111 tsk dijonsenap
- Step: 12salt and pepper
- Step: 131/2 dl water from pastakoket
- Step: 141 dl parmesanost, riven
- Step: 1520 g leadership, hacked
Instructions
- Step: 1Cook pasta according to the instructions on the pack and save some of the pasta to dilute the sauce with.
- Step: 2Cut the meat in strips.
- Step: 3Heat up the butter and oil in a pan, and heat until it bubbled clearly. Steal the meat quickly so it gets a broken surface, take a little at a time so it doesn’t start dropping fluid and boiling. It doesn’t have to be thorough. Put the meat aside.
- Step: 4Fresh the fungus in the same forehead until the liquid boiled in.
- Step: 5Add a click of butter and fry onions and garlic to the forehead of medium heat until the onion softened.
- Step: 6Add cream, fund, soy, crème fraiche and dijonsenap to the forehead. Leave small inserts and baths with some pasta water. Taste with salt and pepper.
- Step: 7Mix the leaf and pasta into the sauce. Move properly.
- Step: 8Top with parmesan and parsley before serving
Näring
| Calories | 1063245kcal |
|---|---|
| Carbohydrates | 80.8g |
| Fat | 62.7g |
| Protein | 44.4g |
| Serving Size | 1serving |
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