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Bdv1973
Fusilli with sardines, anchovies and artichokes
Try this delicious fusilli, perfectly combined with sardines, anchovies and artichokes
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Ingredients
- 2 tablespoon olive oil
- 3 shallot in rings
- 1 tin can anchovy fillet leaked out
- 400 gram artichoke hearts leaked out
- 400 gram fusilli
- Bunch flat leaf parsley
- 1 lemon juice
- 2 tablespoon dragon minced meat
- 1 tablespoon dried tarragon
- 1 bunch spring / forest onion in rings
- 200 milliliters cooking cream
- 250 gram sardine fillet drained, on oil,
- 150 gram green olives without pit
- 1 lemon rasp
- 1 lemon in parts
Kitchen Stuff
Directions
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Heat the oil and stir-fry the shallots and half of the anchovies 2-3 minutes. Scoop the artichoke through.
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Meanwhile, cook the pasta. Spoon the parsley, lemon juice, tarragon and 3/4 of the spring onions.
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Drain the pasta, collect 125 ml of cooking liquid and add it to the cream mixture. Puree with a hand blender into a smooth sauce.
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Scrape the shallot artichoke mixture with the sauce, sardines and olives through the pasta.
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Sprinkle with the rest of the spring onion. Garnish with strings and lemon wedges and the rest of the anchovies.
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Nutrition
715Calories
Sodium0% DV0g
Fat43% DV28g
Protein54% DV27g
Carbs28% DV84g
Fiber0% DV0g
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