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Lorenza

Lorenza Ávila

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Recipe

Fetuccini with Callo

35 mins
Half
5
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Delicious recipe of fettuccine with callus with which you will love the combination of pasta, callus and the creamy sauce with which it is served.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 750 grams fettuccine pasta
  • 1/4 cups olive oil
  • 5 cloves garlic, finely chopped
  • 2 cups white wine
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons basil
  • 2 cups whole milk cream
  • 500 grams scallop
  • 1/2 cups parmesan cheese, grated

Preparation

Cook the fettuccine according to the instructions of the box in boiling water until it is al dente. While the pasta is cooking, you have the sauce.
In a large skillet heat the olive oil and cook the garlic for 2-3 minutes. Add the wine, the parsley, and the basil and cook until it is reduced by half.
Pass the sauce through a sieve and return to the pan. Add the cream and mix well. Allow it to cook over low heat until it is reduced to half.
In another pan heat 2 tablespoons of olive oil and cook the tripe there until they are opaque.
Add the cream sauce. Mix well.
Serve the pasta and on it the sauce with tripe.

PRESENTATION

Place the parmesan cheese on the plates just before serving. Garnish with fresh parsley.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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