Fresh Tagliatelle with Coq Au Vin-Style Stew
with red wine, pecorino & cherry tomatoesCalories
:
935 kcalProtein
:
44g proteinTotal
:
25 minutesDifficulty
:
MediumAllergens:
- Selderij
- Zwaveldioxide en sulfiet
- Melk (inclusief lactose)
- Ei
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- Schaaldieren
- Soja
- Vis
- Walnoten
- Weekdieren
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
100 g
Mix of carrot, onion and celery
(Contains: Selderij)
60 milliliters
Red wine
(Contains: Zwaveldioxide en sulfiet)
½ can
Tinned cherry tomatoes
½ sprig
Fresh rosemary
1 piece
Bay leaf
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
125 g
Fresh tagliatelle
(Contains: Ei, Tarwe, Gluten May be present: Melk (inclusief lactose), Mosterd, Noten, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)
100 g
Pulled chicken
25 g
Bacon lardons
Not included in your delivery
1 tablespoon
Olive oil
½ piece
Low sodium beef stock cube
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3914 kJ
Calories935 kcal
Fat38 g
Saturated Fat13.5 g
Carbohydrate86.7 g
Sugar13.5 g
Dietary Fiber7.8 g
Protein44 g
Cholesterol100 mg
Salt3.8 g
Potassium100 mg
Calcium100 mg
Iron100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Crush or mince the garlic.
- Heat a generous drizzle of olive oil in a deep frying pan over medium heat. Fry the garlic and the vegetable mix for 2 - 3 minutes.
- Add the bacon lardons and fry for 5 - 8 more minutes.
- Deglaze with the red wine and crumble in the stock cube (see pantry for amount). Stir in the pulled chicken and the tomatoes.
2
- Add the rosemary sprig, the bay leaf and the sugar.
- Bring to a gentle boil, then stew for 12 - 15 minutes.
- Add more wine or a splash of water as necessary if it seems too dry, or increase the cooking time if it seems too watery.
- Season to taste with salt and pepper.
3
- Boil plenty of salted water in a pot or saucepan.
- Carefully separate the tagliatelle, then boil for 3 - 4 minutes.
- Drain when finished and set aside.
4
- Remove the rosemary and the bay leaf from the stew.
- Serve the tagliatelle on deep plates and top with the stew.
- Garnish with the cheese to finish.
