Servings

FETUCCINE WITH AVRUGA, CREAM SAUCE AND SURIMI ELVERS

INGREDIENTS

  • 400g of spinach fettuccine
  • 150ml Cream
  • 1 garlic clove
  •  olive oil
  •  55g jar Avruga
  • 100g Surimi elvers
  • 25g butter
  •  Nutmeg

PREPARATION

  1. For the sauce: Melt butter on low heat. Add cream little by little, a pinch of salt, pepper and nutmeg and stir continuously. Add the crushed garlic and mix in well. Remove from the heat before it begins boiling.
  2. Cook pasta with plenty of salted water with a little butter. When the pasta is “al dente”, drain, and place on a serving dish.
  3. Pour the sauce on top and add Avruga and surimi elvers.
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