| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | lemon juice fresh |
| 2 Esslöffel | water |
| 1 1/2 Esslöffel | olive oil |
| 1 Teelöffel | anchovy paste |
| 1/8 Teelöffel | pepper ground |
| 1 | Cloves garlic crushed |
| 9 x ca. 30 g | Uncooked cheese tortellini |
| 12 Tasse | Torn romaine lettuce |
| 1 1/2 Tasse | 2"pieces fresh asparagus(1#) |
| 1/4 Tasse | Fresh grated parmesan cheese |
|
1. Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside.
2. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside.
3. Arrange the asparagus in a vegetable steamer over boiling water. Cover and steam 2 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to coat.
4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese ontop.
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm Bbs, compiled by Linda Fields.
|
|
Anmerkungen zum Rezept:
|
