pasta eueropean kalfsburger
With courgette and tarragon
Bereidingstijd:
25 minuten Allergenen:- Gluten•
- Melk (inclusief lactose)•
- Tarwe•
- Ei•
- Amandelnoten•
- Pinda's•
- Gluten•
- Ei•
- Mosterd•
- Selderij•
- Soja•
- Kan sporen van allergenen bevatten•
- Noten•
- Sesamzaad
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
1 stuk(s)
Kalfsburger
(Kan bevatten: Gluten, Ei, Mosterd, Selderij, Soja)
150 gram
Paddenstoelentortelloni
(Bevat: Gluten, Melk (inclusief lactose), Tarwe, Ei Kan bevatten: Mosterd, Soja)
15 gram
Panko paneermeel
(Bevat: Gluten, Tarwe)
100 ml
Slagroom
(Bevat: Melk (inclusief lactose))
10 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
½ zakje(s)
Italiaanse kruiden
20 gram
Grana Padanovlokken DOP
(Bevat: Melk (inclusief lactose), Ei)
Zelf toevoegen
1 el
Zwarte balsamicoazijn
¼ stuk(s)
Zoutarm runderbouillonblokje
Energie (kJ)6084 kJ
Energie (kcal)1454 kcal
Vetten100.5 g
waarvan verzadigd46.4 g
Koolhydraten80.9 g
waarvan suikers12.4 g
Vezels6.2 g
Eiwitten53.9 g
Zout3.5 g
Potassium865.1 mg
Calcium167 mg
Iron3.5 mg
•Koekenpan
•Steelpan
•Hapjespan
•Citroenrasp
- Boil plenty of salted water in a saucepan for the tortellini.
- Chop the shallot. Slice the courgette into half rounds of no more than 1cm thickness.
- Heat a drizzle of olive oil in a deep frying pan. Add the shallot and courgette and fry for 3 - 4 minutes.
- Heat a drizzle of olive oil in a second frying pan and tear the spinach directly in the pan and fry 2 - 3 minutes.
- Meanwhile, peel the garlic and chop roughly.
- Transfer the spinach, garlic, and heavy cream to a high bowl and blend it with an immersion blender until smooth.
- Add the veal burger to the pan with courgette and fry for 2 - 3 minutes, mincing the burger with a spatula as you do so.
- Deglaze with the balsamic vinegar and add the stock cube together with the spinach sauce into the pan with the vegetables and veal burger and cook over medium heat 4 - 6 minutes.
- Carefully separate the tortelloni and boil for 2 minutes. When the tortellini is done, drain and set aside.
- Reheat the pan of the spinach over high heat without oil. Toast the panko 1 - 2 minutes or until golden brown, add salt to taste. Then remove it from the pan and set aside.
- Chop the tarragon and salted almonds roughly.
- Add the tortellini, half of the grana padano flakes and the Italian spices to the pasta and simmer for 2 minutes. Stir in 3/4 of the tarragon and add salt and pepper to taste.
- Divide the pasta into deep plates.
- Zest the lemon on top. Cut the lemon in wedges and squeeze lemon juice to taste.
- Garnish with the remaining grana padano flakes, tarragon, salted almonds and crispy panko.
- Serve with a lemon wedge.