Broccoli and loin ham cream penne
Boil the broccoli and penne at the same time. The cream is mixed in and it becomes just right. For short pasta, it's fine to have less boiled soup.
How to make it
1
Separate the broccoli in small florets. Shredd the loin ham. Slice the onions into thin slices.
2
Put A in a frying pan and heat it, add onion and stir-fry, add ham, add white wine, add salt and coarsely smelt black pepper.
3
Add B to the frying pan and turn off the heat once it's boiled.
4
Add salt in boiling water and boil the penne and broccoli together. (It was boiled for 13 minutes here one minute before the indicated time.)
5
Add the boiled penne and broccoli to a frying pan, add Parmesan cheese and butter, mix, sprinkle parsley on a plate and it's finished.
Materials 1 person
-
- broccoli
- 110g
-
- Loin ham
- 40g
-
- Onion
- 40g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Red chili pepper
- 1 bottle
-
- Chop garlic
- 2 tsp
-
- White wine
- 1 tablespoon
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[B]
- Mince parsley
- A little
-
- Fresh cream
- 80cc
-
- Parmesan cheese
- 1 tablespoon
-
- butter
- 5g
-
- Mince parsley
- A little
-
[Boil spaghetti]
- Pennedy
- 60g
-
- Boiled water
- 1000ml
-
- salt
- 10g
[PR]
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