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
-
30 minMain dishwater, chicken broth tablet, Italian stir fry mix cavolo nero, fresh perline with basil pasta, cooking dairy, dried oregano, chicken cubes, grated cheese for oven gratin,fresh pasta with cavolo nero and chicken from the oven
-
20 minMain dishoven frites, butter lettuce, delicious cakes, dijonnaise, sour cream, sladressing natural, Italian mix,delicious bits with dijonnaise sauce
-
30 minMain dishunpolished rice, onions, garlic, pork fillets, broken green beans, sunflower oil, sambal, wok sauce sweet soy,pork strips with sweet soy sauce
-
35 minMain dishpotatoes, vegetable stock, cucumber, leeks, onion, milk, butter, ground cumin, curry powder, pineapple slices on juice, cumin cheese, salt and freshly ground pepper,cucumber bowl with pineapple
Nutrition
335Calories
Sodium0% DV1.350mg
Fat28% DV18g
Protein18% DV9g
Carbs12% DV35g
Fiber12% DV3g
Loved it