Tagliatelle with stewed onion arugula and carpaccio(Par le Chef Peter Van Asbroeck)
Facile
Bon marché
A tasty lunch with Tagliatelle, arugula, wafer-thin beef finished with arugula and pine nuts.
| 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