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- Spring risoni
Spring risoni
Nutrition facts per serving:
- Energy in kcal about 740
- Fat about 33g
- Carbohydrates about 61g
- Protein about 47g
This is needed
This is needed
for 4 people
Pasta
- salted water, boiling
- 300 g pasta (e.g. risoni)
- 200 g frozen peas
Wild garlic
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- 30 g wild garlic
- 0.75 dl olive oil
- 4 veal steaks (e.g. flank, approx. 140 g each), cut into strips
- 1 tsp salt
- a little pepper
- 150 g burrata
And that's how it's done
And that's how it's done
Pasta
Cook the pasta in salted water until al dente, add the peas in the final 2 mins., cook and then drain.
Wild garlic
Heat the oil in a large frying pan. Add the wild garlic in batches, fry for approx. 1 min., remove from the pan, drain on kitchen paper, set aside. Season the meat, fry in the same pan in batches for approx. 1½ mins. on each side. Add the pasta and wild garlic, tear apart the burrata, add, mix and plate up.
