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How to prepare papardel with sprouted purple broccoli, hearty and walnut

Papardel with sprouted purple broccoli, delzels and walnuts

NUTRITION: PER SERVING
CALORIES:  651 KCAL
FAT:  40.2 G (21.7 G SATURATION)
PROTEIN:  22.5 GRAMS
CARBOHYDRATES:  49.5 GRAMS (3.5 GRAMS OF SUGAR)
FIBER:  6.1 G
SALT:  0.8 G

elements
400 grams of good quality papardel pasta
500 g purple sprouted broccoli (ready weight)
25 grams of butter
2 cloves garlic, crushed
2 large branches of fresh thyme, its leaves are removed and chopped
150 g creamy Dolcelatte, broken into small pieces
200 ml double cream or frishee cream
Grated skin 1 small lemon
50 g of finely grated Parmesan or vegetable substitute, plus an extra amount to serve
50 grams of walnuts, slightly roasted
Method
Bring to a boil a really large pan (about 4 liters) of salted water and prepare a steamer. Add the papardelles to the boiling water and cook for 5-7 minutes or until al dente.
Pour the sprouted broccoli into the steamer and cook for 4-6 minutes or until completely soft (it should be cooked a little longer than usual).
Meanwhile, melt the butter in a small saucepan, add the garlic and cook over very low heat for about 1 minute, without turning garlic. Add the thyme leaves and cook for a few more seconds. Add the double salad, whipped cream or lemon peel, then cook over low heat, stirring occasionally until the mixture is a thick, creamy sauce. Season well with black pepper.
Drain the papardel well, return it to the pan and sprinkle with the cream cheese sauce and then the broccoli and stir in the parmesan. Season with a pinch of salt if desired. Serve in heated bowls and sprinkle with roasted walnuts and a little more parmesan.

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