John Myers
Maccheroni Con Verza E Hot Peppers
The perfect maccheroni con verza e hot peppers recipe with a picture and simple step-by-step instructions.
- 300 g Kale fresh
- 400 g Maccheroni pasta
- 2 tbsp Extra virgin olive oil
- 1 Pc. Big chopped onion
- 5 Pc. Chopped garlic
- 1 Pc. Peppers yellow and red
- 1 Pc. Bratwurst approx 130-140g
- 100 ml Chicken broth instant
- Salt, pepper, marjoram
- Savory
- 1 cups Creme fraiche Cheese
- Grated Sbrinz cheese
- 1 tsp Homemade chili paste
- Wash the kale, shake off the water a little, heat 1 tablespoon of oil in a frying pan, add half of the onions and the garlic, fry the kale until translucent and sauté, deglaze with the stock, simmer for about 15-20 minutes, season with salt and pepper. Take out, pour into another container.
- In the same pan, heat the rest of the oil, cut the sausage into small wheels and fry in them. Reduce heat, sauté onions and garlic, sauté paprika. Season with a little salt and pepper (be careful not to have too much salt in it) herbs and 1 teaspoon of chili paste. add and continue steaming until the paprika is firm to the bite.
- In the meantime, the maccheroni has been cooked according to the instructions on the packet. Pour the pasta off and put it back in the saucepan. Add the kale, paprika and sausage, mix everything together. Add the cheese and crème fraîche. Mix carefully, heat again briefly and distribute on a preheated plate. Garnish with a sprig of basil. There was also a lettuce with carrots. Naturally and naturally grated cheese also belonged on the table.
- x.-)))))) Bon appetit + .- ((((((Sbrinz is a hard cheese from Central Switzerland. Is the little brother of Parmesan.
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