Filter
Reset
Sort ByRelevance
Justin Shepheard
Perline with broccoli and tartufo sauce
Pasta dish with a tartufo sauce with truffle and cheese, pancetta, red onion and broccoli.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a frying pan and fry the pancetta in 5 min. Until crispy. Turn halfway. Meanwhile cut the onion in half rings.
-
Take the pancetta out of the pan and drain on kitchen paper. Fry the onion for 5 minutes on medium heat in the remaining shortening.
-
Boil the pasta in a large pan of water in 4 minutes. Halve the large broccoli florets and add to the paste after 1 min. Drain.
-
Meanwhile, add the tartufo sauce to the onions and heat for 3 minutes on low heat.
-
Spread the pasta and broccoli over deep plates, divide the sauce over it and crumble the pancetta above it.
Blogs that might be interesting
-
20 minMain dishsugar, egg, milk, yogurt, cocoa powder, butter, vanilla essence, salt, self-raising flour, coffee, chocolate, cream,simple chocolatecake
-
20 minMain dishwinter carrot, grated beetroot, lemon, fresh fresh mint, fresh dill, olive oil fresh lemon, fresh kibbling, ravigotte sauce,carrot salad with beet and quibbling
-
30 minMain dishbig, slightly crumbly potatoes, pangasius fillet, spice mix, oil, onions, pak choi, coconut milk,oriental stew with fried fish
-
55 minMain dishgarlic, balsamic vinegar, olive oil, rib eye, peach, mustard, forest outing, jalapeño pepper from pot, leaf parsley,ribeye with spicy peach salsa
Nutrition
880Calories
Sodium28% DV665mg
Fat80% DV52g
Protein70% DV35g
Carbs21% DV64g
Fiber40% DV10g
Loved it