Filter
Reset
Sort ByRelevance
Lisa H
Pappardelle with stracotto
Pappardelle with ribar mussels, rosemary, red wine, meat fondue and parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 140 ° C. Chop the onion and finely chop the garlic.
-
Heat the oil in the frying pan and fry the meat in parts 5 min. Turn halfway and add the onion, garlic and rosemary. Add the wine.
-
Add the fondue and bring to the boil.
-
Put the lid on the pan and put the pan in the oven for about 4 hours. Stir halfway and add some water if the meat becomes too dry.
-
Cook the pasta according to the instructions on the package.
-
Take the pan out of the oven and pull the meat apart with two forks into wires. Slice the parsley.
-
Drain the pasta and mix with the meat. Season with pepper and salt. Garnish with the parsley.
-
35 minMain dishWhite rice, butter, Dutch wok vegetables, zucchini, haddock fillet, herb butter,peasant fish dish
-
88 minMain dishRed onion, White wine, fresh thyme, fresh cod fillet, traditional olive oil, lemon, garlic, fresh parsley,casserole Cod
-
30 minMain dishmussel, fish stock of tablet, fish stock (from fond), mie, green asparagus, frozen pea, deep-frozen garden beans, peanut oil, olive oil, meat tomato, lemon, sour cream, yogurt, fresh dill,noodle salad with mussels and dill dressing
-
45 minMain dishBrown bread, Apple, walnut, grated mature cheese, leaf parsley, egg, olive oil, pepper and salt,walnut burger
Nutrition
565Calories
Sodium8% DV180mg
Fat37% DV24g
Protein84% DV42g
Carbs13% DV39g
Fiber8% DV2g
Loved it