Pasta
with chanterelle and lamb stew
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
756
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 756 kcal | (36 %) | ||
| Protein | 38.5 g | (39 %) | ||
| Fat | 27.4 g | (24 %) | ||
| Carbohydrates | 87 g | (58 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Chanterelle
- 100 grams Pearl onion (or 2 onions)
- 400 grams Lamb loin
- 2 Tbsps vegetable oil
- 2 tsps fresh thyme
- 1 tsp grated zest of 1 Organic orange
- 200 milliliters lamb stock (from a jar)
- 150 grams Crème fraiche
- salt
- peppers
- 500 grams Pappardelle noodles (or tagliatelle)
Preparation steps
1.
Clean chanterelles. Peel and halve onions. Cut meat into slices.
2.
Heat oil in a large nonstick skillet. Brown meat on all sides, add onions and chanterelles and saute for about 3-5 minutes. Add thyme and orange zest and mix well. Add stock and simmer, covered, for about 15-20 minutes. Stir in crème fraîche and simmer for 2-3 minutes on low heat. Season with salt and pepper, remove from heat and keep warm.
3.
Cook pappardelle in plenty of boiling salted water until al dente. Drain pasta, arrange on plates and top with the stew. Serve immediately.
