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Fettuccine

Fettuccine with aubergine and char

    25min.

    Easy

    Pescetarian

Zložky

2 Porcie
  • 1 Kus Aubergine

  • 2 Kus Char fillets

  • 200 G Chickpea flour

  • 50 G Coconut oil

  • 0,5 Čajová lyžička Curry powder

  • 2 Kus Eggs (medium)

  • 100 G Mango chutney

  • 2 Čajová lyžička Olive oil

  • 1 Kus Red onion

  • 1 Čajová lyžička Salt

  • 3 Kus Spring onions

  • 400 ml Water

    European, Italian

    Pasta dishes, Fish & seafood

    Histamine, Fructose

Príprava

  • Make the pasta

    Knead together the chickpea flour, salt, olive oil, curry powder and eggs into a firm dough. Roll out the dough to a thickness of 2 mm, cut it into 4-mm wide strips, then set aside until further use.

  • Zloženie

  • 200 G Chickpea flour, 1 Čajová lyžička Salt, 2 Čajová lyžička Olive oil, 0,5 Čajová lyžička Curry powder, 2 Kus Eggs (medium)

  • Prepare the vegetables

    Wash the aubergine, remove the stalk and dice the flesh. Peel the onion and chop it into strips. Wash the spring onions and chop them into thin rings.

  • Zloženie

  • 1 Kus Aubergine, 1 Kus Red onion, 3 Kus Spring onions

  • Fry the char

    Heat up the coconut oil in the grill pan or a non-stick frying pan. Wash the char fillets, pat them dry with kitchen roll, season with salt and fry with the aubergine over a high heat.

  • Zloženie

  • 50 G Coconut oil, 2 Kus Char fillets

  • Prepare the pasta

    After around 5 minutes, reduce to a medium heat and add the onion strips, mango chutney, water, fettuccine and spring onion. Then turn over the fish and continue cooking for 3 minutes. Season with salt and pepper before serving.

  • Zloženie

  • 100 G Mango chutney, 400 ml Water

Výživová hodnota na porciu

kcal

1145

Proteín

86.54 G

Olej/tuk

48.49 G

Sacharidy

89.43 G

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