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Tagliatelle in Brunch Sauce with Prawns or Cutlets:

5 from 3 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 81 kcal

Ingredients
 

My man :

  • 1 Pc. Pork chop
  • 1 Pc. Egg
  • Breadcrumbs
  • Black pepper from the mill
  • Coarse salt
  • Sweet paprika

Roast meat :

  • 3 tablespoon Palmin Coconut Fat

Pre-cooking: for both!

  • 150 g Tagliatelle
  • 1,5 liter Salted water
  • 1 tablespoon Palmin Coconut Fat

roll the dice :

  • 0,5 Pc. Zucchini green

roll the dice .

  • 2 Pc. Tomatoes
  • 0,5 packet Condensed milk 7.5% fat
  • 0,75 packet Brunch hot peppers paprika

I:

  • 1 packet Frozen king prawns
  • 2 Stalk Parsley

Instructions
 

Chop :

  • Season, bread, fry in hot fat, cook slowly.

Bring water to a boil:

  • Put on water! Cook pasta.

Heat pan:

  • Put the palm in the hot pan and toss the zucchini in the pan.
  • Add tomatoes and condensed milk so that the base is very well covered. Add brunch, stir more often.

Contemporaneous :

  • Fry the prawns in hot fat.
  • Drain the pasta, add to the pan, fold through.
  • Now arrange to taste!

Nutrition

Serving: 100gCalories: 81kcalCarbohydrates: 6gProtein: 1.2gFat: 5.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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