Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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..
Blogs that might be interesting
-
115 minMain dishchicken, oranges, thyme, olive oil, shallots, celery, garlic, oyster mushrooms, White bread, chicken,stuffed orange chicken -
25 minMain dishcoalfish fillets, olive oil, bread-crumbs, garlic, flat leaf parsley, gnocchi di patate, winter carrot, White wine vinegar,breaded pollock with gnocchi -
30 minMain dishsweet onion, traditional olive oil, pancetta, risotto rice, dry white wine, vegetable stock, unsalted butter, Parmigiano Reggiano, arugula,risotto with sweet onion and bacon -
165 minMain dishfilo puff pastry, shallots, olive oil, oyster mushrooms, Sun dried tomatoes, coarsely ground sea salt, freshly ground black pepper, pecans, walnut oil,oyster mushroom strudel with nuts
Nutrition
335Calories
Sodium0% DV1.350mg
Fat28% DV18g
Protein18% DV9g
Carbs12% DV35g
Fiber12% DV3g
Loved it