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- 2013/10/12
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Spicy Okra and Pangasius Stew with Parmesan and Tortelloni
レシピ
材料・調味料 (2 人分)
- okra
- 300g
- spinach
- 100g
- carrot
- 1
- pangasius fillet
- 200g
- tomato paste
- 150g
- red chille pepper, finely chopped
- red onion, finely chopped
- 1 garlic clove
- fresh ginger, grated
- 2 teaspoons
- chicken stock
- 1 cube
- paprika
- 1 teaspoon
- nutmeg
- half teaspoon
- black pepper
- tortelloni
- 125g
- Extra Virgin olive oil
- 2tbsp
- Balsamic vinegar
- 2 tbsp
作り方
- 1
- Heat the olive oil on a medium to high temperature in a medium sized pan. Add the onion and chille pepper and stir until it becomes translucent.
- 2
- Chop the carrot on half and then lengthwise making pieces as big as the okra. Add the carrot to the pan and then the okra and let cook for 3 minutes.
- 3
- Add the tomato paste, stir it for 2 minutes and then add the minced garlic and ginger, the balsamic vinegar and the other spices. Stir again and let to absorb the aromas for 2 more minutes.
- 4
- Add half a cup water and turn the heat on until it boils. Add then the chicken stock and when its absorbed, turn the heat down again and let simmer until the okra is soft and cooked enough.
- 5
- Season the pangasius fillet with salt and pepper and some paprika. Chop on small bites. Add it to the pan and also the tortelloni. Shred the parmesan into the pan and stir to melt.Let it cook for another 5 minutes.
- 6
- When the tortelloni are ready, you can turn the heat off and let the pan rest until you are ready to serve.
ポイント
Serve it with some sprinkled chives on top.
I added as a garnish a little bit of cottage cheese and I think it matches perfectly well together adding bit of freshness.
Enjoy!
みんなの投稿 (1)
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Gabriella GrozevaSpicy okra and pangasius stew with parmesan & tortelloni
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もぐもぐ! (7)
いま人気のレシピと料理写真
