Apr
25
Prepare pasta dishes with two novel
First, clean the back and remove the head and the nerve. Spread a portion of 250-300 grams. Season the meat with a little salt and take it to the hot grill. While cooking, make the lining of the spine. Need cream, poultry thoroughly, asparagus, mushrooms, artichokes, prosciutto, butter and pappardelle (which are like very wide noodles).
Put in the pan a little butter and fry the prosciutto, “that can taste,” says chef to the news. Then add the artichokes, mushrooms, a bit of pisco, the bottom of a bird and let it reduce. Then pour the cream. In the end they throw the green asparagus.
Cook the paparddelle and mixed with the sauce. Served with the back side.
PRAWNS WITH SWEET POTATO PANZOTES OF THE PISCO
If they love the pasta, but Peruvian inputs, these are panzotes mixture mixed with good results both kitchens.
Prepare a stuffing with sweet potato, Bee honey and a little parmesan and fill the dough. Sealed the edges with egg, panzotes are closed and proceeds to cut.
For the sauce need prawns, brandy, parmesan cheese, broth, cream, rosemary and garlic. Fry garlic and rosemary in a little vegetable oil. Add the pisco and, after reducing a bit, pour the cream. Meanwhile, saute the shrimp.
panzotes Mix sweet potatoes with the sauce and put the shrimp on the pasta.
Bon appetit!