-
Par pmarchesseau le 27 Septembre 2009 à 20:38
Recette de Duo de tagliatelles et courgettes
Pour 4 personnes.
Préparation : 15<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space> minutes
Cuisson : 12<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space> minutes
Difficulté:<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space> Facile
Coût :<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space> Peu Onéreux
Ingrédients pour la recette de Duo de tagliatelles et courgettes :
- 160 grammes de saumon frais (filets sans peau) 1 courgette,<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
- 240 grammes de tagliatelles fraîches,<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
- 4 tomates confites,<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
- 4 olives noires dénoyautées,
- 2 cl d'huile d'olive,
- Gros sel,
- Sel fin de cuisine,<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
- Poivre blanc moulu.
Sauce à l'aneth
- 1 cuillérée à soupe d'aneth<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
- 15 cl de crème liquide (30% de matière grasse)<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
- 2 cuillérées à café de vinaigre de Xérès<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
- 2 cl d'huile d'olive<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
- Sel fin de cuisine,
-Poivre noir en grains moulu.Préparation de la recette de Duo de tagliatelles et courgettes :
- Laver la courgette (ne pas l'éplucher), la couper en 4 dans le sens de la longueur.-<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space> Tailler de fines lanières dans ces 4 longueurs
- Détailler le saumon en petits cubes
- Réserver.
- Cuire les pâtes à l'eau bouillante salée au gros sel.
- Les égoutter, les rafraîchir.
- Les maintenir au chaud.
- Hacher les tomates confites.<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- Couper les olives en petits morceaux.<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- Faire chauffer l'huile d'olive dans une poêle, y faire revenir
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>vivement les lanières de courgettes 5 à 6 minutes
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- Assaisonner.<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- Cuire le saumon à sec dans une poêle anti-adhésive 4 à 5 minutes.
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- Assaisonner.<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- Réunir les tagliatelles et les courgettes, mélanger délicatement.
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- Réchauffer.
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>Pour la sauce à l'aneth :
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- Laver, effeuiller et hacher l'aneth.
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- Dans un bol, verser la crème avec le vinaigre de Xérès et l'huile d'olive, ajouter l'aneth, assaisonner.
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- Mélanger.
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- Dans 4 assiettes creuses chaudes, placer le duo de tagliatelles
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>et de courgettes, y placer le saumon, les morceaux de tomates
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>et d'olives, napper de la sauce à l'aneth.
Les conseils de Pierre:
- Il est possible d'utiliser un yaourt nature à la place de la crème dans la sauce à l'aneth, il rendra la sauce plus légère.<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>- On peut parfumer l'eau de cuisson des pâtes de basilic frais.
<span-style-span></span-style-span><span-style-span></span-style-span><span-style-span></span-style-span><span-style-span></span-style-span>
Cette Recette de Duo de tagliatelles et courgettesvous est proposée également par les sites
<span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-style-span></span-style-span><span-style-span></span-style-span><span-style-span></span-style-span><span-style-span></span-style-span>http://pmarchesseau.com.ar et le blog http://chefentoque.kazeo.com<span-style-span></span-style-span><span-style-span></span-style-span><span-style-span></span-style-span><span-style-span></span-style-span><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space><span-converted-space></span-converted-space>
<span-style-span></span-style-span><span-style-span></span-style-span><span-style-span></span-style-span><span-style-span></span-style-span>Imprimer la Recette de Duo de tagliatelles et courgettes.
votre commentaire
Suivre le flux RSS des articles de cette rubrique
Suivre le flux RSS des commentaires de cette rubrique