Tagliatelle
Tagliatelle aux escargots persillade
-
500g Panzani Tagliatelle
-
Twenty or so canned Burgundy snails
-
2 garlic cloves
-
100g of butter
-
1 bunch of fresh parsley
-
1 spoonful of fresh thyme
-
2 tablespoons olive oil
-
Salt, pepper
-
1. Blend the cubed butter, parsley, thyme and garlic together in a food processor.
-
2. In a frying pan, sauté the snails with half the previously obtained parsley butter. Allow to cook for 5 minutes, salt and pepper.
-
3. Meanwhile, cook pasta until "al dente" in a large quantity of salted boiling water. Drain and pour into the serving dish.
-
4. Mix in with the rest of the parsley butter, arrange the snails and serve hot.
Vous aimerez aussi
Cannelloni en beklawa
Cannelloni
Cuisiner
Lasagnes tomate mozzarella
Lasagne
Cuisiner
Fusilli au basilic et parmesan
Fusilli
Cuisiner
Côtelette d'agneau aux feuilles de vigne et couscous
Couscous
Cuisiner