Yesterday's was with us something delicious with pasta. But since I had no appetite for the classic tomato sauce and zucchini was still in the fridge, it was something cobbled together.
The optics impresses not just through classical elegance and beauty, the recipe is not the most unusual, but here it is also about the taste - and I was utterly soul food gently to even pick Franzis category;)
Let's go with the pasta. Rein in the pot, add salt and while the noodles cook so to himself, you can make the sauce!
For this you need:
- 80 g butter
- a small red onion
- a medium-sized zucchini
- half a handful of sunflower seeds (or pine nuts)
- 1.5 tablespoons chives
- 150 ml milk or cream ( of milk must be thickened slightly)
-
salt - pepper
- herbs to taste
- Wash Parmesan cheese for sprinkling
the zucchini and onion and skin and cut into cubes. Then first the onion in the butter sauté, then add the zucchini cubes and sauté . Let But be careful that nothing burns;) take a little more butter - but nothing is slim for the line, but that's what today any more than the above-mentioned lens;) was
That's it for now almost with the sauce! Missing only the sunflower seeds, milk, chives and spices, which are now added to the onion-zucchini mixture. Leave to simmer
soßig creamy and season to their own taste, sauce on pasta, Parmesan cheese on top and feeeertig!
good!
* Sunflower seeds are not nuts in the botanical sense, I know:) But with "Sunflowers throaty" Sauce or with "samiger" sauce, but I would have found something strange. So forgive my deliberate reclassification of sunflower seeds;)
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