Fetuchini with persimmon
Cooking time:
45 minutes
Active time:
45 minutes
Complexity:
Average
Persimmon and pasta? And why not! Real autumn taste!
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Recipe for "Fetuchini with Persimmon"
Ingredients for 2 servings
"Fetuchini's Nest" pasta
150 g
Persimmon Korolyok
250 g
Cheddar red cheesebox cheese
50 g
Rukola salad
25 g
Olive oil
2 tbsp. spoons
Thyme
1-2 sprigs
Salt
to taste
Pepper
to taste
Step 1/4
Preheat the oven to 180C. Cut persimmon into several parts, remove the bones. Fold into a baking dish, season with salt, pepper, tablespoon of olive oil. Add the fresh thyme and bake for 30 minutes until soft.
Step 2/4
Grind the cheese on a fine grater, rinse the rocket. 5 minutes before the end of the persimmon cooking, start cooking the fetuccini (according to the instructions on the package).
Step 3/4
Transfer the finished persimmon to a blender along with the rest of the oil and thyme. Add about half a cup of liquid from the pan with the paste, punch the persimmon with a blender until the consistency of the sauce. If the sauce is too thick, you can add a little more liquid.
Step 4/4
Heat a tablespoon of oil in a pan, add persimmon sauce and ready-made fetuchini. Toss together, add the grated cheese and rocket (reserve some cheese and salad to serve). Remove from the heat and serve, additionally sprinkled with fresh rocket and cheese. You can add pine nuts if you wish.
Ingredients for 2 servings
"Fetuchini's Nest" pasta
150 g
Persimmon Korolyok
250 g
Cheddar red cheesebox cheese
50 g
Rukola salad
25 g
Olive oil
2 tbsp. spoons
Thyme
1-2 sprigs
Salt
to taste
Pepper
to taste
Nutritional value per 100 g
Calories
175 kcal
Proteins
5 g
Fats
7 g
Carbohydrates
23 g
Saturated fat
2 g
Dietary fiber
2 g
Added sugar
0 g
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