| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Anton, Mosimann, Naturally |
4 |
servings |
INGREDIENTS
| 200 |
g |
Dried buckwheat noodles |
|
|
Salt and pepper |
| 25 |
g |
Butter |
| 30 |
ml |
Olive oil |
| 2 |
|
Garlic cloves; peeled and finely |
|
|
; chopped |
| 2 |
|
Shallots; peeled and finely |
|
|
; chopped |
| 25 |
g |
Sun-dried tomatoes in oil; cut into fine |
|
|
; strips |
| 2 |
|
Firm ripe avocados |
| 15 |
ml |
Chopped parsley |
| 15 |
g |
Basil leaves; cut into strips |
| 25 |
g |
Parmesan cheese; grated |
INSTRUCTIONS
Cook the dried buckwheat noodles and the salt and pepper in a pan of
boiling water with a dash of oil for approximately 5-7 minutes,
keeping them al dente. Drain well and set aside.
Heat the butter, olive oil, garlic, shallots, sun-dried tomatoes in
oil in a large frying pan for a few minutes.
Peel, stone and cut the avocado flesh into medium dice. Add all along
with the noodles, and season with salt and pepper. Toss gently until
all the ingredients are heated through.
Serve accompanied with extra grated parmesan cheese.
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