pasta, pasta
For 2 persons: 2 untreated juice oranges, 1 / 2 chilli pepper, 1 clove garlic, 300g green asparagus (I have now taken a pepper and 3 carrots), 250g garganelli, salt, olive oil, 1 large pinch saffron threads 1 teaspoon cornstarch, about 10 shrimp (shelled, deveined), pepper, brown sugar, 1 stem basil.
fine For the sauce 1 / 2 Orange Bowl, the rub. Squeeze out all oranges (about 200 ml of juice should arise). The chilli in half lengthwise, remove seeds and cut into fine dice. Finely chop the garlic. Peel the asparagus in the bottom third, trim the ends. The Spergel in 3 to 4 cm long pieces. Pasta in plenty of boiling salted water until al dente. 1 tablespoon oil in a pan, fry chilli and garlic, then add orange juice, add asparagus (or other vegetables), all simmer 3 to 4 minutes open. Mix the saffron in 2 tablespoons hot water. Mix cornstarch with cold water, for the saffron liquid Orange-Chilli-Soßßegeben, bring to the boil. 1 tablespoon olive oil in a pan, fry the shrimp on each side briefly. Orange sauce with salt, pepper and sugar. Serve with pasta and basil leaves plucked off.
I've already cooked with various vegetables, but the best thing we tasted me with asparagus or broccoli.
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