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
-
35 minMain dishbuttermilk, Roquefort blue veal cheese 52, unroasted pecans, celery, chicory, smoked chicken fillet, Conference pears, lamb's lettuce,chicory salad with chicken and pear -
90 minMain dishchicken, olive oil, dry white wine, garlic, rosemary, chicken bouillon, chili pepper,arrosto morto of toscha -
15 minMain dishonion, garlic, zucchini, traditional olive oil, Pomodorini di Collina canned tomatoes, fresh ravioli bolognese, Parmigiano Reggiano, more enriched roasted pine nuts,bolognese ravioli with cherry tomato sauce -
25 minMain dishquick-cooking rice, milk, peanut butter spicy, cucumbers, sunflower oil, spice vinegar, Meatballs,meatballs in peanut sauce
Nutrition
880Calories
Sodium28% DV665mg
Fat80% DV52g
Protein70% DV35g
Carbs21% DV64g
Fiber40% DV10g
Loved it