John Myers
Pasta Platera Dilista Gorriekin eta Perretxiko Marroiekin
Pasta plater perfektua dilista gorriekin eta perretxiko marroiekin errezeta irudi batekin eta urratsez urrats argibide errazekin.
- 150 g Lente gorriak
- 100 g 2 Zwiebeln
- 2 koilarakada ekilore olioa
- 300 ml Oilasko salda (1 koilaratxo bat berehalako salda)
- 3 pintxo handi Errotako itsas gatz lodia
- 3 pintxo handi Errotako piper koloretsua
- 1 zipriztin indartsu Limoi zukua
- 150 g perretxiko marroiak
- 4 koilarakada ekilore olioa
- 1 koilarakada soja saltsa gozoa
- 3 pintxo handi Errotako itsas gatz lodia
- 3 pintxo handi Errotako piper koloretsua
- 100 g Gorgonzola
- 2 Basilikumspitzen zum Garnieren
- Peel the onions and finely dice them. Heat sunflower oil (2 tbsp) in a saucepan, fry the onion cubes in it, add the red lentils, fry briefly and pour over the chicken stock (300 ml). Let everything simmer / cook with the lid for approx. 8 – 10 minutes. Finally, with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and lemon juice (1 strong dash of seasoning / season to taste. Clean / brush the mushrooms, remove the stems and cut into slices. In a pan Heat sunflower oil (4 tbsp), add the mushroom slices, fry / stir-fry for about 1 – 2 minutes, drizzle with sweet soy sauce (1 tbsp) and sprinkle with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill ( 3 big pinches), cut the gorgonzola into small slices, divide the red lentils on 2 pasta plates, place the mushrooms and the gorgonzola on top, garnish both plates with a basil tip, serve.
