W26 - open Briefing - Premium 2 - use EID: White Wine
With white wine and roasted veggie saladCalorieën
:
1068 kcalEiwit
:
45.2g eiwitBereidingstijd
:
40 minutenDifficulty
:
MakkelijkAllergenen:
- Zwaveldioxide en sulfiet
- Schaaldieren
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Ei
- Kan sporen van allergenen bevatten
- Ei
- Mosterd
- Soja
- Selderij
- Noten
- Sesamzaad
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
45 ml
Witte wijn
(Bevat: Zwaveldioxide en sulfiet)
120 gram
Garnalen
(Bevat: Schaaldieren)
90 gram
Linguine
(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)
5 gram
Vers basilicum
(Kan bevatten: Selderij)
30 gram
Chorizoblokjes
(Bevat: Melk (inclusief lactose))
1 stuk(s)
Knoflookteen
¼ stuk(s)
Citroen
20 gram
Mesclun
10 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
10 gram
Grana Padanovlokken DOP
(Bevat: Melk (inclusief lactose), Ei)
½ stuk(s)
Rode puntpaprika
½ stuk(s)
Courgette
1.5 tl
Gerookt paprikapoeder
Niet inbegrepen in jouw bezorging
½ el
Olijfolie
40 gram
[Plantaardige] roomboter
½ el
Zwarte balsamicoazijn
1 tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Keukengerei
•Steelpan
•Bakplaat met bakpapier
•Hapjespan
•Kleine kom
Instructies
1
- Preheat the oven to 220°C.
- Boil plenty of water in a pot or saucepan, then boil the linguine for 10 minutes, covered. Drain when finished but save some of the pasta water and set aside. (see Tip)
- Slice the courgette into half rounds of no more than 1 cm thickness.
- Dice the romano pepper into strips.
Tip: Keep the pasta al dente because it will cook further in the sauce.
2
- Transfer the veggies to a parchement-lindes baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven for 15 - 20 minutes.
- Heat a drizzle of olive oil in a deep frying pan and fry the chorizo 2 - 3 minutes.
- Add the shrimps to the chorizo and fry for 3 minutes. Remove the chorizo and shrimp from the pan and set aside but keep the oil in the pan.
- In the meantime, crush or mince the garlic.
3
- Reheat the same pan with the chorizo oil.
- Add the garlic, smoked paprika, and stir-fry for 30 seconds. Deglaze with the wine and let it simmer for 1 - 2 minutes.
- Add 75 ml of pasta water per person and bring to a boil
- Add the linguine and butter and simmer for 3 - 4 minutes over medium heat.
4
- Mix a dressing in a small bowl with the balsamic vinegar, honey and salt and pepper to taste.
- Plate the mesclun on a large plate and drizzle half the dressing on top.
- Place the veggies on top and drizzle the rest of the dressing.
- Roughly chop the almonds.
5
- Wash the lemon and grate the peel into the pasta.
- Cut the lemon into 6 wedges. Squeeze 1 wedge of lemon into the pasta and more to taste.
- Chop the basil finely.
- Mix half of the chorizo and shrimps into the pasta and pepper and salt to taste.
6
- Serve the linguine onto deep plates, serve the remaining shrimps and chorizo on top.
- Garnish the pasta with the basil, grana padano flakes and a wedge of lemon.
- Serve with the roasted veggie salad.
- Garnish the veggie salad with the almonds.
