 |
|
Italian
recipes
Recipes from
Emilia-Romagna
|
 |
|
Indian
recipes
Recipes from
West Bengal
|
Pasta
recipes |
 |
| |
Tagliatelle della
duchessa
|
|
Vegetable wraps
|
- 400 GRAM TAGLIATELLE, home made or bought
- 300 GRAM CHICKEN LIVERS, quartered
- 50 GRAM BUTTER
- 2 EGG YOLKS
- 75 GRAM PARMESAN CHEESE, grated
|
|
- 4 CHAPATTIS
- 1 ONION, sliced
- 1 SWEET PEPPER, sliced
- 1/4 WHITE CABBAGE, shredded
- 100 GRAM PANEER, in strips
- 2 CARROTS, cut
- HANDFUL GREEN CORIANDER, chopped
- 1 TSP CUMIN SEED
- 2 GREEN CHILI PEPPERS, chopped
- 1 TSP GARAM MASALA
|
Cook the tagliatelle al dente. Heat the butter until
brown and stir fry the chicken liver pieces 5 minutes and add salt and
pepper to taste. Mix the livers with the tagliatelle. Add the egg yolks
and stir carefully. Put the tagliatelle in plates and sprinkle with
cheese.
|
Stir fry the cumin
seed two minutes; add the onion and the peppers and stir fry three minutes
more. Add the cabbage, sweet pepper and carrots and stir fry 5 minutes
more. Finally add the cumin seed, the paneer and the green coriander.
Heat the chapattis one minute on each side in hot oil, stuff them with
the vegetable mixture and roll them up.
|
