Duo de tagliatelles et courgettes

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.

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<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.