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Ingredientes
- Pasta:
- 300g flour
- 3 eggs
- 2 tablespoons tangerine peel
- 2st.l. olive oil
- 1 tsp fresh nutmeg
- pinch of salt
- For the sauce:
- seafood mix 150 g
- juice of 2 tangerines
- 35% cream 1.5 cups
- 2 pcs Shallots
- 2 tablespoons olive oil
- salt, white pepper
Direcciones
- Pile on the work surface to pour the sifted flour. Make a well. Mix the eggs into a separate bowl, zest, nutmeg and butter, add to the groove. Spiked edges with a fork slides to the center. Knead the dough well, it should be elastic. Then roll Thickness 1.5 mm, cut into wide noodles - papardele.
- Shallots fine chopped into small cubes, fry in olive oil with sea cocktail. Pour in the cream, then tangerine juice and cook until thick.
- Cook pasta for 2 minutes.
- Mix sauce with pasta and serve immediately.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 2 servings | |
| Calories 1131 | |
| Calories from Fat 516 | 46% |
| Total Fat 58.54g | 73% |
| Saturated Fat 27.81g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 398mg | 133% |
| Sodium 245mg | 10% |
| Potassium 469mg | 13% |
| Total Carbs 121.56g | 32% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1.17g | 1% |
| Protein 28.66g | 46% |
