Janic Hornez arrives at the table this Friday with a “World Food” meal.
: 10 minutes – Cooking
: 15 minutes – Cost
: * – Difficult
Ingredients for 4 people
400 g washed and chopped wild garlic and a few whole leaves, 2 chopped shallots, olive oil, 600 g spaghetti, 35 chlorinated cream, 60 g chopped parmesan, 20 g parmesan shaving, figs and chopped nuts, salt and pepper.
Cooking spaghetti Al dente In large salt water. In a saucepan, sauté the chopped onion in a little olive oil. Add wild garlic leaves, mix well until melted. Failed », Salt, pepper and set aside.
Heat the cream in a saucepan over low heat and add the chopped parmesan. Melt the cheese and add the walnuts, hazelnuts and wild garlic.
Adjust the seasoning and then add the chopped pasta (the pasta goes to the pot, not vice versa). Slowly mix and add 2 tbsp.
Serve immediately, add a little parmesan shaving, a dash of olive oil and a few wild garlic leaves.
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