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Alsatian Pasta
With 7 fresh free-range eggs per kilo
of durum wheat semolina
Traditional Alsatian Pasta
With 7 fresh free-range eggs per kilo
of durum wheat semolina
100% durum wheat pasta
From French farms
certified “High Environmental Value"
Com’O Jardin
Pasta with vegetables
and spices range
Our creations
Discover our seasonal pasta
in limited edition
One pot “express” of serpentini with snow peas and broccoli
-
20min
-
Easy
Ingredients
-
250
g de
Torti'color Carottes - Betteraves
- 150 g de snow peas
- 150 g de broccoli
- 100 g de fresh goat's cheese
- 3 Organic Bleu Blanc Coeur eggs
- 1 clove garlic
- 3 c.s de chopped parsley
- 3 c.s de chopped chives
- 1 vegetable stock cube
- 2 c.c de vinegar
- 3 c.s d'olive oil
- salt
- pepper
A essayer également avec...
Preparation
Heat 2 L water with 1 tbsp. vinegar in a large pot. Stalk and halve the snow peas, and cut the broccoli into small florets.
In a bowl, chop the parsley, crush the garlic clove, add the olive oil, season with salt and pepper and set aside.
Poach the eggs for 2-3 min in simmering water and set aside.
Dilute the bouillon cube and add the Serpentini carrot and beet, snow peas and broccoli florets to the boiling salted water and cook for a maximum of 3 min. Then strain the stock through a fine sieve and set aside.
Mix the Serpentini and drained vegetables with the bowl of seasoning in the Dutch oven and sauté for 3 minutes. Then add the chives and stir.
Arrange on plates with the poached eggs scored on the surface and crumble in the fresh goat’s cheese.
Find this tasty recipe and many others in the book “Cuisiner les Pâtes Made in France” published by Editions Marie Claire.
Photo credits: Atelier chez Elles
© Valfleuri
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-
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-
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-
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-
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-
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