W48 - Open briefing - fish sea / food - Mosselen PTN-10-151668-4 & PTN-10-151669-4
with spicy tomato sauce and fennel
Labels:
Extra groente
•Caloriebewust
Allergenen:
Melk (inclusief lactose)
•Gluten
•Tarwe
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd30 minuten
oventijd30 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
125 gram
Mosselen
45 gram
Chorizoblokjes
(Bevat: Melk (inclusief lactose))
100 gram
Passata
100 gram
Mini-romatomaten
1 stuk(s)
Knoflookteen
½ stuk(s)
Ui
90 gram
Linguine
(Bevat: Gluten, Tarwe Kan bevatten: Ei, Mosterd, Soja)
5 gram
Verse bladpeterselie & basilicum
¼ stuk(s)
Rode peper
½ zakje(s)
Siciliaanse kruidenmix
½ stuk(s)
Venkel
¼ stuk(s)
Citroen
Zelf toevoegen
½ el
Olijfolie
½ el
Zwarte balsamicoazijn
½ tl
Suiker
naar smaak
Peper en zout
Instructies
1
- Boil plenty of water in a pot or saucepan and cook the linguine for 9 - 11 minutes. Reserve some of the pasta water, then drain and set aside.
- Chop the onion into half rings. Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Crush or mince the garlic. Halve the mini roma tomatoes.
- Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a drizzle of olive oil in a lidded deep frying pan over medium-high heat and fry the chorizo for 2 - 3 minutes, until crispy. Then remove from the pan and set aside.
- In the same pan, fry the onion and fennel for 3 - 4 minutes. Add the garlic and red pepper in the last minute. Deglaze with the balsamic vinegar.
- Add the sugar, tomatoes, passata and Sicilian herb mix and allow to simmer for 4 - 5 minutes.
3
- Transfer the mussels and chorizo to the deep frying pan. Allow to simmer gently for 5 minutes, covered, stirring occasionally.
- Chop the fresh herbs and cut the lemon into 6 wedges.
- Add the linguine and half of the fresh herbs to the sauce along with a splash of pasta water as preferred.
- Season with salt and pepper to taste.
4
- Serve the linguine on plates and garnish with the fresh herbs.
- Serve with the lemon wedges.
