Tagliatelle Mimosa

Ingredients:mimosa
Noodles:
10.5 oz  flour
• 3 eggs
2.5 oz spinach
• pinch of salt
Meatballs:
3 oz grams bread crumbs
• 1 teaspoon saffron
2 oz Parmesan cheese, grated
• 1 clove garlic, minced
• 1 egg
1 lb flounder fillet
• salt, pepper
Sauce:
• 2 TB spoons olive oil
• 2 cloves garlic, minced
• 1/2 cup brandy
• 1 cup cream
• 2 TB spoons butter
• salt, pepper

Directions:
• Prepare the pasta.
• Chop the fish in the blender.
• Add breadcrumbs, egg, Parmesan cheese, garlic, salt and pepper.
• Dissolve saffron in 1 TB spoon of water.
• Add to the fish mixture.
• Mix well.
• Form the meatballs, the size of a cherry.
• In a large skillet, melt butter in olive oil over medium heat.
• Add garlic and saute until fragrant.
• Add meatballs and saute for 2 minutes.
• Add brandy and cream.
• Season with salt and pepper.
• Add cooked pasta to the meatballs and sauce and heat through for 2-3 minutes.
• Serve.

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