Ingredients
For Hot pepper sauce
3 roasted red hot pepper, without seeds
2 tablespoon tomato paste
1 / 4 cup olive oil
For Shellfish and crustaceans
1 / 2 kilo mussel shells (shells)
4 tablespoon olive oil
Salt and Pepper
2 cup chicken stock
1 cup green onion, chopped
2 garlic cloves, minced
1 red hot pepper, without seeds, small slices
1 tablespoon hot pepper sauce
1 teaspoon tamarind paste
1 cup tomatoes, small pieces with juice
Salt and Pepper
Pasta ribbons, boiled and drained
Grated parmesan cheese bleached and chopped parsley for decoration.
3 roasted red hot pepper, without seeds
2 tablespoon tomato paste
1 / 4 cup olive oil
For Shellfish and crustaceans
1 / 2 kilo mussel shells (shells)
4 tablespoon olive oil
Salt and Pepper
2 cup chicken stock
1 cup green onion, chopped
2 garlic cloves, minced
1 red hot pepper, without seeds, small slices
1 tablespoon hot pepper sauce
1 teaspoon tamarind paste
1 cup tomatoes, small pieces with juice
Salt and Pepper
Pasta ribbons, boiled and drained
Grated parmesan cheese bleached and chopped parsley for decoration.
Method
For the Sauce
- Place peppers and tomatoes in the mixer, beat well, add oil gradually until thick texture.
- Put sauce in a plastic container, cover, and refrigerate.
For Mussels
- Wash mussels well.
- Heat two tablespoons of oil in a frying pan over medium heat, then add mussels and season with salt and pepper.
- Add stock, and leave till begin to boil then cover to save the steam to cook snails for 3 minutes.
- Remove mussels away from heat, add the rest of ingredients and two tablespoons of olive oil in same skillet, season with salt and pepper, stir until well combined.
- Heat the mixture, covered over low heat for 10 minutes or till fully cooked.
- Put pasta in a presentation dish, and pour snails mixture over it, Decorate with grated cheese and chopped parsley.
- Place peppers and tomatoes in the mixer, beat well, add oil gradually until thick texture.
- Put sauce in a plastic container, cover, and refrigerate.
For Mussels
- Wash mussels well.
- Heat two tablespoons of oil in a frying pan over medium heat, then add mussels and season with salt and pepper.
- Add stock, and leave till begin to boil then cover to save the steam to cook snails for 3 minutes.
- Remove mussels away from heat, add the rest of ingredients and two tablespoons of olive oil in same skillet, season with salt and pepper, stir until well combined.
- Heat the mixture, covered over low heat for 10 minutes or till fully cooked.
- Put pasta in a presentation dish, and pour snails mixture over it, Decorate with grated cheese and chopped parsley.
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