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 dishbutter, baby potatoes, crispy chicken schnitzels, broken green beans, mix for curry sauce, semi-skimmed milk, onion, dried parsley,crispy chicken schnitzel with Dutch bean sauce
-
50 minMain dishSpinach, parsley, garlic, feta, lemon, filo pastry, olive oil,Greek filo pastry roll with feta and spinach
-
20 minMain dishpenne rigate, courgettes, garlic, onions, sundried tomatoes on oil, salmon fillets,salmon with dried tomatoes and pasta
-
15 minMain dishminicrills, chicken bouillon, butter, leeks, cream culinary, ham, cheese mild, basil,potato leek stew with ham and cheese
Nutrition
880Calories
Sodium28% DV665mg
Fat80% DV52g
Protein70% DV35g
Carbs21% DV64g
Fiber40% DV10g
Loved it