Veggie Spaghetti with turkey and Grana Padano
| Schwierigkeit
Einfach
|
Zubereitung  30 min
|
Portionen
4 per.
|
Chef Danilo Angé
Laktosefrei
Zutaten
50 g carrots
350 g courgettes
200 g potatoes
200 g turnips
80 g Grana Padano, over 16 months
1 bunch basil
70 g shallots
200 g cherry tomatoes
120 g turkey breast, diced
1 tbsp. extra-virgin olive oil
Salt & pepper
Zubereitung
Fry the chopped shallots in a little oil, add the diced meat and cook for 10 minutes, add the tomatoes and chopped basil. Cook for a further 5 minutes.
Make a Grana Padano wafer by placing half of the grated cheese on a parchment-lined plate and microwave for 1 minute until nice and bubbly. Leave to cool.
Peel the potatoes, carrots and turnips and, with the help of a spiral vegetable cutter, make the vegetable spaghetti with all the vegetables. Cook them in lightly salted boiling water, drain and season with the tomato and turkey sauce and the remaining grated Grana Padano.
Serve each portion with a piece of the Grana Padano wafer.
Verwandte Rezepte
|
Schwierigkeit |
Zubereitung |
Portionen für |
Crostini mit Cocktailtomaten, knusprigem Speck, Thymian und Creme aus Grana Padano Riserva
|
Schwierigkeit |
Zubereitung |
Portionen für |
Streichcreme mit Avocado, Kichererbsen, Zitronenschale und Grana Padano Riserva
|
Schwierigkeit |
Zubereitung |
Portionen für |
Endiviensalat mit Mandarinen, Grana Padano und gerösteten Mandeln
|
Schwierigkeit |
Zubereitung |
Portionen für |
Artischocken und Ofenkartoffeln mit Grana Padano
←
→
