John Myers
Contents
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Ingredients
spaghetti
- 200 g Pasta flour type 00
- 2 Eggs
- 1 pinch Salt
Vegetable and cheese sauce
- 200 g Cauliflower
- 200 g Finger carrots
- 200 g Frozen peas
- 1 Shallot, finely chopped
- 2 Garlic cloves, finely chopped
- 100 ml White wine
- 200 ml Vegetable stock
- 100 ml Cream
- 100 g Raclette cheese
- Espelette pepper
- Salt
- Black pepper from the mill
- Butter
- 2 tbsp Chopped leaf parsley
- Raw sugar
Instructions
spaghetti
- Put the flour in a bowl, add the eggs and a pinch of salt and then knead everything very well to form an elastic dough, then wrap in cling film and let it rest for at least 30 minutes at room temperature.
Vegetable and cheese sauce
- I had Brussels sprouts leaves, so I still had the inner Brussels sprouts, which I used for today's sauce. Quarter these Brussels sprouts. Cut the finger mortars and pieces of the same size as the Brussels sprouts. Dice the cheese.,
- Heat some butter in a pan and fry the shallots and garlic until translucent, then add the Brussels sprouts and carrots and a little sugar and sauté for a few minutes while turning, then deglaze with the white wine and reduce a little. Now add the vegetable stock.
- Now simmer on a low flame for about 15 minutes, until the vegetables are cooked but still have a bit of bite, now add the frozen peas and the cream, bring to the boil and then add the cheese cubes and stir let melt.
- Now season to taste with salt, pepper and Espelette pepper and finally fold in the parsley.
- Then roll out the pasta dough thinly with the pasta machine and cut into spaghetti with the spaghetti attachment and then cook this in sufficient salted water until al dente.
finish
- Strain the spaghetti and arrange on pasta plates and pour the sauce over them.
Nutrition
Serving: 100gCalories: 133kcalCarbohydrates: 2.1gProtein: 4.9gFat: 10.6g
