Rucola stock fondue with skewers

Name: rucola stock fondue with skewers
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 bin paglia e fieno fresh thin ribbon paste, 250 g; 1,5 liter chicken bouillon from tablet; 1 bag arugula lettuce, 75 g; 3 bunch onions; 2 tablespoons green pesto; 4 tablespoons mayonnaise; 3 tablespoons lemon juice

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.

Ingredients

Kitchen Stuff

blender

Directions

Ribbon paste in plenty of water with salt in 3 min.
Just do not cook al dente.
Rinse in colander with cold water and let it drain.
Meanwhile bring broth to the boil.
Remove the rucola and spring onions in large pieces and stir in hot stock.
After 3 minutes, rocket salad and spring onions with blender or puree in blender.
Dipping sauce of pesto and mayonnaise.
Season the broth and dipping sauce with salt, pepper and lemon juice.
Transfer the broth into the fondue pot and add ribbon paste, skewers (see dip tips) and dipping sauce on the table.
Place skewers in hot stock and simmer in minutes.
After dinner, spread pasta over four bowls and pour out rucola stock..