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Heather M Howard
Rucola stock fondue with skewers
A tasty recipe. The main course contains the following ingredients: poultry, paglia e fieno (fresh thin ribbon paste, 250 g), chicken broth (from tablet), rocket (lettuce, 75 g), spring onions, green pesto, mayonnaise and lemon juice.
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Ingredients
Directions
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Ribbon paste in plenty of water with salt in 3 min.
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Just do not cook al dente.
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Rinse in colander with cold water and let it drain.
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Meanwhile bring broth to the boil.
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Remove the rucola and spring onions in large pieces and stir in hot stock.
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After 3 minutes, rocket salad and spring onions with blender or puree in blender.
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Dipping sauce of pesto and mayonnaise.
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Season the broth and dipping sauce with salt, pepper and lemon juice.
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Transfer the broth into the fondue pot and add ribbon paste, skewers (see dip tips) and dipping sauce on the table.
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Place skewers in hot stock and simmer in minutes.
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After dinner, spread pasta over four bowls and pour out rucola stock..
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Nutrition
335Calories
Sodium0% DV1.350mg
Fat28% DV18g
Protein18% DV9g
Carbs12% DV35g
Fiber12% DV3g
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