Juan Becerril

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Juan Becerril

Spaguetti with Ax Callus - Scallops Spaguetti

Name: Spaguetti with Ax Callus - Scallops Spaguetti
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 500 grams spaghetti, no.5; 4 red tomatoes, fimes and mature; 2 cloves garlic; 1/2 cups olive oil; 100 grams butter; 2 tablespoons sea salt; 1 bunch parsley; 250 grams ax callus, cool; 3 tablespoons chicken consommé; salt and pepper; 1/4 red onions; 150 grams Parmesan cheese, grated

30 mins

15 mins

Low

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Juan Becerril

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A simple recipe that will make a great impression on your guests. It's a delicious pasta with tomato sauce and doradito ax callus. A culinary delight that everyone will love.

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Ingredients

4 portions

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Preparation

Cook the pasta in enough boiling water and add 2 tablespoons of grain salt; leave it for approximately 10 mins; Meanwhile finely chop the garlic, onion and parsley; previously washed and disinfected.

Take the pasta and drain it, put the tomatoes in the water of the pasta for 10 mins.

Peel the tomatoes, mix them together with the consommé and 1 cup of the cooking water for the pasta.

In a skillet or large pot heat a tablespoon of olive oil and melt the butter; add the tomato sauce and cook for 10 minutes on medium heat moving constantly with a spatula of wood or silicone.

In another one a hot iron or pan adds the rest of the olive oil; salt pepper slightly and seal the corns on both sides.

Try the pasta and rectify seasoning; add the tripe and spaghetti incorporating all the ingredients.

PRESENTATION

Serve garnishing each dish with fresh chopped parsley and fresh grated Parmesan cheese.

TIPS

To obtain a well-cooked pasta, it is only necessary to stir the pasta often so that the entire volume of pasta is in contact with the water and the cooking is uniform.