John Myers
Contents
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Ingredients
- 3 small Beef steaks to your taste
- 1 bottle Rama Cremefine 7%
- 100 ml Water
- 125 g Gorgonzola
- 5 piece Soft figs dried
- 1 Glass Stick sponges
- 1 Zucchini fresh
- 9 Cherry tomatoes
- Himalayan natural crystal salt from the mill,
- Garlic dried from the mill,
- Tellicherry pepper from the mill
- 100 g Mini penne rigate, or pasta to taste
- 1 tablespoon Extra virgin olive oil
Instructions
- Cut the beef steaks into approx. 1 cm strips. Wash cherry tomatoes, cut in half and core, or leave whole. Wash the zucchini, halve lengthways and cut into slices. Cut soft figs into pieces. Put the stick sponge in a sieve, drain, rinse with water and drain again.
- Put a tablespoon of olive oil in a pan and roast the zucchini, as well as the tomatoes with the skin side down and sweat briefly. First remove the tomatoes and reserve them. As soon as the zucchini have turned a nice color, season them with salt, pepper and garlic, remove and reserve.
- Now fry the beef steak strips, season, remove and reserve for a short time. Fry the stick sponges briefly and take them out.
- Put the cream in the pan where everything has already been roasted, stir well so that all the roasted aromas are absorbed by the sauce. Pour water into the Cremefine bottle, shake well and now also add. Cut the Gorgonzola into large pieces, add and allow to melt. Since I don't like the bits of mold from the Gorgonzola in the sauce, the sauce is first sieved and then put back into the pan.
- Now add the seared meat, stick sponges and figs to the sauce and simmer gently to reduce. Season again to taste before serving.
- Meanwhile, the pasta of your choice can now be cooked. As soon as this is ready, it can be served.
- Bon appetit !!! Bom Apetite !!!
Nutrition
Serving: 100gCalories: 302kcalCarbohydrates: 0.4gProtein: 15.3gFat: 26.9g
