Читать книгу Vegetable Kitchen - Bernhard Long - Страница 94

Serves 4 meals

400 grams Tagliatelle

Pinch of salt

130 grams of chopped hazelnuts

130 grams of bread crumbs

1 lemon zest abrasion

1 teaspoon cinnamon

2 tablespoons sugar

2 tablespoons cocoa

120 grams of butter

1 tablespoon lemon juice

Butter (for the mold)

The preparation sequence

The tagliatelle in boiling salted water al dente, drain on a sieve and allow to drain. Preheat the oven to 200 ° C top and bottom heat. In the meantime, slightly roast the nuts in a dry frying pan and then place in a bowl.

The breadcrumbs, the grated lemon peel, cinnamon, sugar and cocoa added, and mix well. The tagliatelle with in the bowl. The butter under gentle heating to melt and add. The ingredients together and season with lemon juice.

An ovenproof dish with butter grease , add the tagliatelle-nut mixture and heated, preheated oven so the. 5-10 minutes until removal and serve immediately