Name: W26 - open Briefing - Premium 2 - use EID: White Wine With white wine and roasted veggie salad
Total time: 40 min
Yield: 2
Cuisine: Italiaans
Ingredients: 95 ml Witte wijn; 240 gram Garnalen; 180 gram Linguine; 10 gram Vers basilicum; 60 gram Chorizoblokjes; 1 stuk(s) Knoflookteen; ½ stuk(s) Citroen; 40 gram Mesclun; 20 gram Gezouten amandelen; 20 gram Grana Padanovlokken DOP; 1 stuk(s) Rode puntpaprika; 1 stuk(s) Courgette; 3 tl Gerookt paprikapoeder; 1 el Olijfolie; 80 gram [Plantaardige] roomboter; 1 el Zwarte balsamicoazijn; 2 tl Honing [of plantaardig alternatief]; naar smaak Peper en zout

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Italiaanse Recepten

W26 - open Briefing - Premium 2 - use EID: White Wine

With white wine and roasted veggie salad

Bestel soortgelijke recepten voor € 3,10 per portie

Allergenen :

Schwefeldioxide und Sulfite

•Crustaceans

•Gluten

•Hvede

•Milk

•Amandelnoten

•Jordnødder

•Egg

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd40 minuten

oventijd35 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

45 ml

Witte wijn

120 gram

Garnalen

90 gram

Linguine

5 gram

Vers basilicum

30 gram

Chorizoblokjes

1 stuk(s)

Knoflookteen

¼ stuk(s)

Citroen

20 gram

Mesclun

10 gram

Gezouten amandelen

10 gram

Grana Padanovlokken DOP

½ stuk(s)

Rode puntpaprika

½ stuk(s)

Courgette

1.5 tl

Gerookt paprikapoeder

Zelf toevoegen

½ el

Olijfolie

40 gram

[Plantaardige] roomboter

½ el

Zwarte balsamicoazijn

1 tl

Honing [of plantaardig alternatief]

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)4467 kJ

Energie (kcal)1068 kcal

Vetten57.1 g

waarvan verzadigd28.1 g

Koolhydraten82 g

waarvan suikers14.2 g

Vezels7 g

Eiwitten45.2 g

Zout2.2 g

Potassium250 mg

Calcium35 mg

Iron0.9 mg

Instructies

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.

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.

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.

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.

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.

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.