picto-chef
Vermicelli

Briouates aux vermicelles

Ingredients

4
20min
  • 250g de Vermicelles Panzani
  • 150g de crevettes décortiquées
  • 150g de filets d'ombrinette coupés en dés
  • 2 cs d'huile d'olive
  • 10g de paprika
  • 10g de cumin
  • 4 gousse d'ail pilée
  • 25g de coriandre et persil hâché
  • Sel 10g
  • de beurre 4
pasta

Preparations steps

  • 1. Add salt to boiling water and cook the Spaghetti for 8-10 minutes
  • 2. Use a knife to score an “X” on the pointy end of each chestnut. Then, place the nuts on a microwave-safe plate, and microwave at one-minute intervals, until the outer shell starts to peel back slightly (3-4 minutes); set aside.
  • 3. Boil the pumpkin; cut into cubes and set aside
  • 4. Chop the onions and fresh mushrooms; crush the garlic
  • 5. Heat olive oil in a pan and grill the onion, mushrooms and garlic
  • 6. Then, add ¾ of the roasted chestnuts, half the chicken bouillon, the creme fraiche, boiled pumpkin cubes (reserve a few cubes for the garnish), chopped tarragon, Pesto sauce, and Napoletana sauce.

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