John Myers
Fillet Mo'a ma le Sosi Lemoni Kape
O le fuamoa lelei o le moa fa'atasi ai ma le fua o le sausi lemoni caper fa'atasi ai ma se ata ma fa'atonuga faigofie i lea laasaga ma lea laasaga.
sosi
- 300 ml uaina pa'epa'e Semi-Mago
- 8 sipuniti Kape
- 4 sipuniti sua tipolo
- 1 Bio lemon zest
- 600 ml Sua moa
- 1 pine Suka
- 1 pine Chili sosi suamalie ma oona
- 300 ml kulimi e leai se lactose
- 3 tablespoon Maizena
tino
- 8 fasi moa fillet
- 8 fasi pepa Tipolo
- 8 fasi masima
- 2 sipuni tele pata Clarified
- 50 ml Sua moa
teuteuina
- 1 kilokalama Tagliatelle
sosi
- Bring the wine to the boil together with the capers and let it reduce a little – add the chicken stock and let it reduce again (this will reduce the taste!)
- Now add lemon juice, lemon zest, pinch of sugar and cream – bring to the boil again – stir the maizena (or moonamine) with a little water until smooth and add and simmer again until the sauce has the desired consistency – season again with a little chilli sauce
tino
- Wash the chicken fillet and pat dry – cut diagonally in the middle – season with salt and lemon pepper – fry all over in clarified butter – deglaze with a little chicken stock – cover and let simmer for about 15 to 20 minutes on the lowest heat
teuteuina
- Cook the tagliatelle al dente according to the instructions on the packet – pour off the water and put the pasta back in the pot – season with a little salt and pepper – add approx. 250 ml of the sauce and mix everything well, so we give the pasta a creamy consistency and a fine texture caper flavor
