1 tbsp Dijon mustard
8 leaf basil
60 g butter
8 piece cherry tomatoes
1 tbsp olive oil
1 pinch pepper (ground)
1 piece romanesco
2 pinch salt
1 piece spring onion
200 g tagliatelle (fresh)
Separate the romanesco into florets, wash them and shake them dry. Spread them out on the perforated stainless steel tray.
Ingredients
1 piece romanesco
Start the "Broccoli" programme and follow the steps.
Once the BORA X BO has heated up, put the food in the oven.
Bring a large pan of salted water to the boil.
Add the pasta and cook it according to the package instructions until al dente.
Ingredients
200 g tagliatelle (fresh), 1 pinch salt
Wash and halve the cherry tomatoes.
Wash the spring onion and cut it into thin rings.
Ingredients
8 piece cherry tomatoes, 1 piece spring onion
Melt the butter in a pan over a medium heat. Add the mustard and stir.
Drain the pasta and mix it with the mustard butter.
Ingredients
60 g butter, 1 tbsp Dijon mustard
Add the romanesco and tomatoes to the pasta.
Drizzle with olive oil and season with salt and pepper.
Arrange on deep plates, garnish with spring onion rings and basil and serve.
Ingredients
8 leaf basil, 1 tbsp olive oil, 1 pinch salt, 1 pinch pepper (ground)
843.5
28.56 g
37.37 g
95.93 g
