Tartare with basil sauce and puffed tomato

Name: tartare with basil sauce and puffed tomato
Total time: 25 min
Yield: 4
Ingredients: 1 hand fresh basil; 2 clove garlic; 25 gram Parmesan cheese; 25 gram mature cheese; 250 milliliters whipped cream; 250 milliliters cooking cream; 300 gram tagliatelle; 250 gram cherry / Christmas; 250 gram vine tomato; 2 tablespoon olive oil; 4 tartar; 25 gram butter; 25 gram liquid baking product; 100 milliliters Meat bouillon

Ingredients

1 hand fresh basil
2 clove garlic
25 gram Parmesan cheese
25 gram mature cheese
250 milliliters whipped cream
250 milliliters cooking cream
300 gram tagliatelle

250 gram cherry / Christmas
250 gram vine tomato
2 tablespoon olive oil
4 tartar
25 gram butter
25 gram liquid baking product
100 milliliters Meat bouillon

Directions

Keep a few basil leaves separate for the garnish. Puree the garlic, cheese, cream and the rest of the basil into a fresh green sauce. Keep it separate.
Cook the tagliatelle. Roast the to in the olive oil in a hot frying or grill pan.
Sprinkle the tarts with salt and pepper and bake them in the butter for about 2 minutes per side. Remove them from the pan and keep warm under aluminum foil.
Add the stock to the shortening and boil slightly. Stir in the basil sauce until the sauce is lightly bound.
Serve the tarttails with the sauce, tagliatelle and puffed to. Garnish with basil.