Serpentini
Serpentini au crabe sauce crème et vin blanc
-
400g of Panzani Serpentini
-
2 shallots
-
2 tbsp of oil
-
2 dl white wine
-
4 dl cream
-
2 boxes of crab meat
-
1. Peel and chop the shallots.
-
2. Sauté in the oil and then wet with the wine.
-
3. Reduce by ½.
-
4. Pour the cream in and allow it to thicken over low heat.
-
5. Season with pepper and Cayenne Pepper.
-
6. Meanwhile, cook the pasta in boiling water until 'al dente'.
-
7. Drain the crab meat and stir it into the sauce without cooking it. The crab should merely be warmed up.
-
8. Set pasta on plates and top with sauce.
Vous aimerez aussi
Tagliatelle aux champignons et parmesan
Tagliatelle
Cuisiner
Cannelloni en beklawa
Cannelloni
Cuisiner
Gateau de Vermicelli au sirop de maracudja
Vermicelli
Cuisiner