W48 - Open briefing - fish sea / food - Mosselen PTN-10-151668-4 & PTN-10-151669-4
with spicy tomato sauce and fennelCalorieën
:
661 kcalEiwit
:
27.3g eiwitBereidingstijd
:
30 minutenDifficulty
:
MakkelijkExtra groente
Caloriebewust
Allergenen:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- Kan sporen van allergenen bevatten
- Ei
- Mosterd
- Soja
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
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.
