pasta eueropean kalfsburger
With courgette and tarragonCalorieën
:
1454 kcalEiwit
:
53.9g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkAllergenen:
- 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.
Ingredienten
Hoeveelheden
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 gram
Spinazie
100 ml
Slagroom
(Bevat: Melk (inclusief lactose))
10 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
½ stuk(s)
Sjalot
1 stuk(s)
Knoflookteen
¼ stuk(s)
Citroen
½ stuk(s)
Courgette
½ zakje(s)
Italiaanse kruiden
2.5 gram
Verse dragon
20 gram
Grana Padanovlokken DOP
(Bevat: Melk (inclusief lactose), Ei)
Zelf toevoegen
1 el
Olijfolie
1 el
Zwarte balsamicoazijn
¼ stuk(s)
Zoutarm runderbouillonblokje
naar smaak
Peper en zout
Benodigdheden
•Koekenpan
•Steelpan
•Hapjespan
•Citroenrasp
Instructies
1
- 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.
2
- 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.
3
- 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.
4
- 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.
