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FR 76
Pâtes au jambon et au fromage
Quantité : 2 parts
Temps de préparation : env. 15 minutes
Ingrédients
120 ml d'eau
200 ml de crème
100 g de fromage frais
1 gousse d'ail (passée au presse-ail)
200 g de petites pâtes (par ex. pâtes à potage)
100 g de jambon blanc (coupé en nes lamelles)
Assaisonnement : sel, poivre, paprika (à volonté)
Préparation
1. Verser l'eau, la crème et le fromage frais dans le bol mixeur puis assaisonner avec le
sel, le poivre et le paprika.
2. Maintenir la sauce à ébullition à la vitesse de rotation 1 pendant env. 5 minutes à
100 °C. Mettre en place le godet mesureur dans le couvercle.
3. Ajouter les pâtes, le jambon et l'ail dans le bol mixeur.
4. Laissez cuire à 80 °C à la vitesse de rotation 1 pendant env. 9 minutes jusqu'à ce que
les pâtes soient cuites (voir instructions sur l'emballage).
Königsberger Klopse (boulettes de viande sauce aux câpres)
Parts : env. 2
Temps de préparation : env. 40 minutes
Ingrédients
20 g de panure
50 g d'oignon
1 œuf
¼ de cuillère à café de sel
de cuillère à café de poivre
200 g de viande hachée, mixte
350 g de pommes de terre, en morceaux
400 ml d'eau
½ bouillon-cube à base de viande
Sauce aux câpres :
250 ml de bouillon (à prélever du bouillon des boulettes)
100 ml de crème
3 ml de jus de citron
25 g de farine
½ cuillère à café de sel
de cuillère à café de poivre
30 g de câpres, égouttés
76


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