Vermicelli
Vermicelli au foie de volaille et à la sauce tomate
-
400g Panzani Vermicelli
-
500g chicken liver
-
2 tablespoons olive oil
-
2 red onions
-
4 garlic cloves
-
0.5 dl cognac
-
1 chilli pepper
-
3 bay leaves
-
1
-
de crème 1
-
boîte de tomates broyées 3
-
tomates 3
-
1. Cook pasta according to instructions on package.
-
2. Blanch the tomatoes in boiling water. Cool them quickly and then peel them. Cut the tomatoes into quarters, remove seeds, and then slice.
-
4. Add the bay leaf to the sauce, season with salt and pepper, add sugar and cook over medium heat for about 10 minutes.
-
5. Add cream, diced tomatoes and coarsely chopped basil.
-
6. Vermicelli can be stirred into the sauce or served on the side.
-
7. Garnish each portion with a little Parmesan.
Vous aimerez aussi
Lasagnes en roulé aux courgettes, pistou et fromage Philadelphia
Lasagne
Cuisiner
Lasagnes au poulet et aux champignons
Lasagne
Cuisiner
Salade de Farfalle aux courgettes, feta et pignons
Farfalle
Cuisiner
