Creamed noodles with flowers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Eggnoodles |
| Water, salt | ||
| 3 | ounces | Lettuce |
| 1 | bunch | Parsley |
| 1 | Onion | |
| 1 | Clove Garlic | |
| 1 | ounce | Butter |
| Pepper | ||
| 1 | cup | White Wine |
| ⅞ | cup | Vegetablejuice |
| 7/16 | cup | Whip Cream |
| 3 | ounces | Butter, icecold |
| 2 | tablespoons | Parmesan cheese, grated |
| 1 | ounce | Pumpkinseeds, chopped |
| Fresh flowers as liked | ||
| 4-5 stems | ||
Directions
1. Cook noodles as directed,not to soft. 2. Clean lettuce,take off hard stems and rip into bite sized pieces.
Clean and chop parsley. 3. Clean, peel and chop onion and garlic and saute in the first butter
until glassy. Add lettuce and stir once,salt and pepper it and then take it out of pan. 4. Pour the wine and the cream into the pot and stir all good. 5. Add the ice cold butter in little flocks and stir good and let cook
a little while, until it is a little reduced. 6. Mix the noodles with the parsley and the lettuce carefully. Put into serving dish and pour the sauce over all. 7. Sprinkle with parmesan and the pumpkinseeds.Garnish with flowerheads.
From Die Aktuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120