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A Mediterranean recipe which manages to mix Italian products and Greek feta with style (the latter can be replaced by mozzarella balls). Bresaola is the equivalent of Grisons meat, i.e. dried beef, but we may prefer it to raw ham thinly sliced..
- Preparation time
- 5 min
- Cooking time
- 3 min
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $
Ingredients
- Tagliatelle
- 500 grams
- Cherry tomatoes
- 10
- Feta en cubes
- 100 grams
- Bresaola
- 12 slices
- fresh cream
- 40 centiliters
- Basil
- 8 sheets
- salt and pepper
- Heat salted water until boiling point, then throw in the pasta and cook for 3 minutes.
- Les égoutter et les passer rapidement à l'eau fraîche puis les verser à nouveau dans un faitout dans lequel on verse la crème fraîche.
- Heat quickly while stirring and adjusting the seasoning.
- Arrange the slices of bresaola on the lips of the soup plates then pour in the creamy pasta.
- Then decorate with feta cubes, previously washed ans dried tomato halves and chopped basil.
- Preparation time
- 5 min
- Cooking time
- 3 min
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $
Ingredients
- Tagliatelle
- 500 grams
- Cherry tomatoes
- 10 units
- Feta en cubes
- 100 grams
- Bresaola
- 12 slices
- fresh cream
- 40 centiliters
- Basil
- 8 sheets
- salt and pepper
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