Tagliatelle with stewed onion arugula and carpaccio
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A tasty lunch with Tagliatelle, arugula, wafer-thin beef finished with arugula and pine nuts.
 

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Catégorie: Plat principal Pâtes Boeuf Lunch Peter Van Asbroeck
Saisons
Cuisine Type Italienne
Tags:

Ingrédients

Pour 4 Personnes

Ingrediëbts

400 g Tagliatelle
2 piece(s) Red onion, in cubes
1 tbsp Thym
30 g Pine nuts, roosted
Balsamic Vinegar
100 g Parmezan, flakes
1 hand full Arugula
24 slice(s) Carpaccio from beef
Olive oil

Tagliatelle with stewed onion arugula and carpaccio Instructions

    • Cook the tagliatelle al dente in salted water according to package instructions.
    • Drain the pasta.
    • Fry the onion together with the thyme in olive oil.
    • Add a spoon of balsamic vinegar.
    • Let it stew well until the moisture has evaporated and season with salt and pepper.
    • Mix the onions under the pasta, together with the pine nuts.
    • Put the carpaccio on top and then sprinkle with arugula and parmesan.
    • Add a spoon of balsamic vinegar.
     

Notes recette

Source : Dag Allemaal
 

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