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 dishpaprika mix, baby maize, (peanut) oil, vega finely chopped, tomato cubes, Al-Andalus, taco shell, chopped iceberg lettuce, grated Gouda aged cheese 48, sour cream,tacos with vegadehakt and babymais
-
25 minMain dishunpeeled asparagus, potatoes with skin, medium sized egg, unsalted butter, slices of ham, fresh flat parsley,asparagus with butter, ham and egg
-
40 minMain dishred peppers, onion, garlic, dried chilli (chilly), olive oil, peeled tomatoes, dry white wine, laurel leaf, fresh parsley, salt, freshly ground black pepper, Lamb chops,lamb chops with basque sauce
-
25 minMain dishonion, zucchini, traditional olive oil, minced beef, dried Italian herbs, sieved tomatoes, Spaghetti, Pecorino Romano,fast spaghetti with meat sauce and Italian cheese
Nutrition
880Calories
Sodium28% DV665mg
Fat80% DV52g
Protein70% DV35g
Carbs21% DV64g
Fiber40% DV10g
Loved it