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Meat and Pasta Recipes You Should Try: Spice Up Your Taste Bud with This Amazing Combination of Meat and Pasta

Meat and Pasta Recipes You Should Try: Spice Up Your Taste Bud with This Amazing Combination of Meat and Pasta

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Meat and Pasta Recipes You Should Try: Spice Up Your Taste Bud with This Amazing Combination of Meat and Pasta

Lunghezza:
54 pagine
18 minuti
Editore:
Pubblicato:
Sep 1, 2020
ISBN:
9781393648666
Formato:
Libro

Descrizione

Meat and pasta seem like two faithful lovers that stick so strongly to each other through the rocky way of unskilled hands. But you need to be familiar with the various recipes if you must christen yourself a "chef," and that is achievable. 

 

So, if you are looking for simple recipes to make from meat and pasta, here is your chance.
 

Editore:
Pubblicato:
Sep 1, 2020
ISBN:
9781393648666
Formato:
Libro

Informazioni sull'autore

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Correlato a Meat and Pasta Recipes You Should Try

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Meat and Pasta Recipes You Should Try - Ida Smith

Conclusion

Introduction

Every chef knows that preparing lovely and tasty pasta and meat recipes come with lots of expectations from your guests or family members, and you can’t afford to disappoint them or yourself. And the only way out is knowing some special and exciting meat and pasta recipes that will make everyone love your dishes and drool at the sight of the plate. So, grab your apron and let’s dive in!

Chorizo Parsley Pasta

Parsley on pasta is the truest greeneries that will give you the lovey-dovey chef feeling, especially when chorizo has warmed its way into the plate.

List of Ingredients:

−  12oz. pasta. Orecchiette. Cooked and drained according to package instruction.

−  ¾ lb. fresh chorizo, casings removed

−  2 ¼ tsp. tomato paste

−  2 shallots, finely chopped

−  2 ½ cups chicken broth, low-sodium

−  2 ½ tbsp. olive oil

−  1 (14oz.) can chickpeas. Drained and rinsed

−  2 tbsp. freshly chopped parsley

−  ½ tsp. red pepper flakes. Crushed

−  A pinch of kosher salt

−  Parmesan cheese, grated

−  Lemon zest

Preparation:

Over medium heat, heat the oil in a large skillet and fold in the shallots and cook for 3 minutes. Stirring occasionally till it cooked through and browned.

Toss in the chorizo and cook for 4 to 6 minutes, stirring and crumbling to pieces.

Whisk in the tomato paste and red pepper, stirring for 1 minute till it browns.

Fold in the broth

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