Filter
Reset
Sort ByRelevance
Tonja Engen
Mezzelune with basil and anchovies
A tasty Italian recipe. The main course contains the following ingredients: fish, mezzelune gigante with ricotta and spinach (stuffed pasta, fridge, 250 g), olive oil, anchovy fillets ((tin can 46 g), finely chopped), basil or sage ((bag a 15 g) and coarse cut).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the mezzelune according to the instructions on the package.
-
Heat the oil in a frying pan over medium heat and fry the anchovies 6-8 min.
-
Fry the basil for the last 2 min.
-
Let the pasta drain well and bake for another 2 minutes in the oil.
-
Sprinkle with (freshly ground) pepper..
Blogs that might be interesting
-
15 minMain dishfarro pasta, traditional olive oil, beef chipolata, Italian stir-fry mix, Grand'Italia Sugocasa Erbe in bottle, grilled red peppers in a pot,farro with paprika tomato sauce -
20 minMain dishprime rib, olive oil, arugula, mixed mushroom, garlic, Red wine, balsamic vinegar, butter,prime rib with mushrooms, arugula and balsamic sauce -
25 minMain dishDutch cheese, cider, fresh cream cheese natural, grated mature cheese, cornstarch, walnuts, walnut oil, fresh chives,cheese fondue with walnuts and cider -
30 minMain dishgarlic, unsalted butter, vegage chop, tomato paste, garden herb soup vegetables, baking flour, fresh flat parsley, Sweet mashed potatoes,cauliflower rice and vegage chop under a sweet puree pastry
Nutrition
445Calories
Sodium2% DV40mg
Fat34% DV22g
Protein28% DV14g
Carbs16% DV49g
Fiber8% DV2g
Loved it