Title: Creamed Noodles with Flowers
Categories: Ethnic
Yield: 4 Servings
| 9 | oz | Eggnoodles |
| | | Water, salt |
| 3 | oz | Lettuce |
| 1 | bn | Parsley |
| 1 | | Onion |
| 1 | | Clove Garlic |
| 1 | oz | Butter |
| | | Pepper |
| 1 | c | White Wine |
| 7/8 | c | Vegetablejuice |
| 7/16 | c | Whip Cream |
| 3 | oz | Butter, icecold |
| 2 | tb | Parmesan cheese, grated |
| 1 | oz | Pumpkinseeds, chopped |
| | | Fresh flowers as liked |
| | | 4-5 stems |
1. Cook noodles as directed,not to soft. 2. Clean lettuce,take off hard
stems and rip into bite sized pieces.
Clean and chop parsley. 3. Clean, peel and chop onion and garlic and
saute in the first butter
until glassy. Add lettuce and stir once,salt and pepper it and
then take it out of pan. 4. Pour the wine and the cream into the pot and
stir all good. 5. Add the ice cold butter in little flocks and stir good
and let cook
a little while, until it is a little reduced. 6. Mix the noodles with
the parsley and the lettuce carefully. Put
into serving dish and pour the sauce over all. 7. Sprinkle with parmesan
and the pumpkinseeds.Garnish with
flowerheads.
From Die Aktuelle magazine Translated by Brigitte Sealing Cyberealm BBS
Watertown NY 315-786-1120