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twigs fresh basil leaf, 50 grams approximately, for pesto sauce
3 cloves garlic, for pesto sauce
4 tablespoons pinon nuts, for pesto sauce
1/2 glasses olive oil, for pesto sauce
100 grams parmesan cheese, freshly grated, for pesto sauce
25 grams cheese, of sheep's milk, freshly grated, for pesto sauce
1 pinch salt, for pesto sauce
black pepper, for pesto sauce
Preparation
Cook the noodles in salted water for about 15 minutes. If a little oil is added they will not stick.
Peel, remove the seeds and cut the tomatoes into small pieces.
Whisk the egg.
Bat the chicken thighs in the egg and the bread crumbs. Heat the oil and fry the thighs.
Drain the noodles. Serve them in the dishes of the diners. Then cover the pasta with the tomato and dress with oil and salt.
Serve the thighs washed with the pesto sauce accompanying the noodles.
Preparation pesto sauce: Crush the basil sprig, peeled garlic, a pinch of salt, a few touches of pepper, and pine nuts until you get a creamy paste (go controlling, if you like less crushed, you can give just a touch with the processor).
Add a part of the amount of olive oil and mix well with the blender . Add the rest of the oil little by little while stirring until the sauce is smooth and creamy.
Then add the grated cheeses and stir, if possible with a wooden spoon. Try salt and pepper in case you should add it.
Serve cold over the hot pasta and store in the refrigerator in a glass jar for conservation.
TIPS
Accompany it with a delicious wine, I recommend the Goyenechea Rosado Merlot 2010 what you have to know that with this Merlot, properly cooled in the fridge, you can double your happiness, to the envy of the other half of the pasta eaters.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(2)
Yesi Blanco Sanchez
09/11/2017 15:45:09
Escribe un comentario...
Anonymous
08/07/2013 01:50:26
La recomiendo...
Me encanto este platillo.. acompañado con un vinito blanco..
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