Bavette al Montefiascone
A recipe from Lake Bolsena for 4 quick servings. My cohabitants beat me regularly if this dish is not on the table at least once a month. Be careful for another reason: The double amount is really full!
That's how it's done
1 heaped tablespoons finely diced onions, a little salt, white pepper and 6 large, coarsely chopped garlic cloves in plenty of olive oil (the good of Aldi) in a large pan over medium heat until glassy. Then add 250 ml of sweet cream, boil briefly, and simmer gently without a lid.
At the same time or at the same time boil 250 g bavette or spaghetti in plenty of salted water until al dente. WITHOUT lid on the pot!
Drain the pasta in the sieve and add to the pan. Remove the pan from the fire.
Carefully mix the pasta and the cream sauce and arrange them in portions on preheated, large, deep plates. Use either a noodle tongs or a trowel as a device. Or two forks ...
Sprinkle each portion with a little freshly chopped parsley and "decorate" with a fresh egg yolk.
It is crucial that the egg yolk on the plate mix well with the pasta. How this works, but is left to each blackhead itself ... Professionals even give up the spoon! Well, I'm far from that ....
At will, I shovel large quantities of freshly grated Parmigiano (or Parmesello from the tin) on the plate .... Is that delicious!
By the way, it's almost as fast as it reads! And it tastes much better than the stuff from the Knorr Maggi bag!
As a drink, everything goes except Red Bull!
