Fusilli 250 gr. Organic with recipe

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• Price: 3,49 € incl. VAT plus Delivery Product number.: ALB13230 Delivery 2-3 days

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• • description
  The ALB-GOLD fusilli from the organic pasta assortment are not made by wrapping the pasta dough around a knitting needle, as a legend tells, but are produced on state-of-the-art machines. This Italian pasta specialty in premium quality whets the appetite for more.

   

  Use: The helical fusilli are, like their eihaltigen counterpart the spirals, a perfect salad and Sauce noodle.

   

  Ingredients: Organic durum wheat semolina

  May contain traces of egg. Store cool, dry and protected from light.

   

  Tip: The Fusilli are, like their eihaltigen counterpart the spirals, a perfect salad and Sauce noodle.

   

  [100 g contain ca:]

  Energy 1517 kJ / 358 kcal

  Fat 1.7 g

  - of which saturates 0.4g

  Carbohydrates 72 g

  - Of which sugar 3.6 g

  Fiber 3.3 g

  Protein 12 g

  Salt <0.01 g

   

  Lamb salmon with mustard crust on bean duck and spirals

   

  Ingredients [4 persons]

  350 g ALB-GOLD spirals

  For the lamb

  4 lamb salmon (approx. 200 g each)

  2 cloves of garlic

  5 tbsp oil

  2 teaspoons of peppercorns

  salt

  For the mustard crust

  ½ bunch gem. Herbs (rosemary and thyme)

  1 onion

  Approximately 4 tablespoons butter

  3 tsp. Mustard powder

  6 tbsp breadcrumbs

  For the bean duck

  ½ bunch of savory

  600 g beans, acc.

  ½ bunch of parsley

  1 carrot

  2 tablespoons oil

  For the red wine reduction

  2 teaspoons butter

  2 teaspoons sugar

  200 ml of red wine

  500 ml cattle stock

   

  preparation

  If necessary, parry salmons for the lamb, rinse off with cold water and pat dry.

  Peel garlic and press flat with the flat side of the knife. Add the garlic to the olive oil and put the lamb salmon in it. Cover with cling film and leave to cool in the fridge overnight. Remove meat from the fridge for about 1 hour before use.

  For the mustard crust, preheat the oven to 130 ° C (top / bottom heat).

  Wash herbs, shake dry, pick off leaves or needles and finely chop. Peel onion and chop finely.

  Heat the butter in a pan and sauté the onions. Remove the pan from the heat. Sprinkle mustard powder over it, mix in herbs and bread crumbs. The mass should not be too dry for the crust to keep on the meat. Otherwise, add butter.

  For the bean dumpling wash savory. Wash beans, clean, remove if necessary and cut diagonally into bite-sized pieces.

  Bring a pot of salted water and savory to a boil and chop the beans for 2 minutes. Remove these with a slotted spoon and quench with ice cold water to keep the color. Drain well.

  Wash parsley, shake dry, peel off leaves and finely chop. Peel the carrot and dice it very finely.

  For the lamb, take meat from the marinade and sauté in a pan over medium heat from both sides, depending on the thickness, for about 1 min.

  Roughly crushed peppercorns in a mortar. Season the meat all around with salt and crushed pepper and cook in a casserole dish in the oven for approx. 10 minutes. Remove from the oven, spread the crust on it and press evenly.

  Place the oven grill on a medium level (2) and grate the lamb salmon under the grill until golden brown.

  In the meantime, cook noodles bite-proof in plenty of salted water.

  For the bean duck, heat the oil in a pan, add the carrots and sauté for about 2 minutes. Add blanched beans and fry for about 3 minutes, so that they still have bite. Season with salt and pepper and season to taste.

  For the red wine reduction, heat butter and sugar in a pan. Deglaze with red wine, add the stock and cook for about 7 minutes until a creamy consistency is achieved. Season with salt and pepper.

  Arrange noodles on beans, bisect lamb salmon diagonally and serve on the red wine reduction.