| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Main course, One-dish me, Pasta*, Pork*, Quick dishe |
2 |
Servings |
INGREDIENTS
| 100 |
g |
Bacon, cut in pieces |
| 1 |
|
Shallot, finely chopped |
| 250 |
g |
Mushrooms, cleaned & sliced |
| 350 |
g |
Zucchini, thinly sliced |
| 1 |
T |
Oil |
| 1/2 |
t |
Italian herbs |
| 200 |
g |
Farfalle, bowties |
| 50 |
g |
Roquefort cheese |
| 125 |
|
Creme fraiche |
| 1/2 |
T |
Bouillon powder |
INSTRUCTIONS
Start water for pasta. Heat a bit of oil in a frying pan. Fry the
bacon about 5 min, till soft. [American bacon gives up much more fat
that Dutch. Extra oil probably not necessary for US bacon.] Add the
chopped shallot and cook about 2 min, till soft. Stir in the
mushrooms, zucchini, and Italian herbs. Steam for about 10 min.
Meanwhile, cook farfalle. Crumble roquefort. Stir cheese, creme
fraiche, and bouillon powder into the zucchini mixture. Cook over low
heat, about 2 min, until cheese is melted. Drain farfalle. Stir into
zucchini mixture. Divide between two plates. Recipe by: Tip or
Allerhande Posted to EAT-L Digest 12 Jan 97, by Kaye Sykes
<kaye_sykes@NL.COMPUWARE.COM> on Mon, 13 Jan 1997.
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