Tagliatelle with stewed onion arugula and carpaccio(Uitgelichte Chef Peter Van Asbroeck)
Gemakkelijk
Vrij goedkoop
A tasty lunch with Tagliatelle, arugula, wafer-thin beef finished with arugula and pine nuts.
| Categorie: | Hoofdgerechten Pasta's Rundvlees Lunch Peter Van Asbroeck |
| Seizoenen | |
| Keuken type | Italiaans |
| Tags: |
Ingrediënten
Voor
4
Personen
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 Aanwijzingen
- 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.
Recept notities
Source : Dag Allemaal
