Pasta on the "fine"
Even if some snub again (about my spelling or my recipes), I still have something delicious for the "Fäns".
Spaghetti always Italian? Nope, must be net. The cooked woolen threads are compatible with my kitchen. Nobody still knows what I'm doing ... abba right now.
Simple: I'll make a fish-seafood cream sauce.
And this is sooo easy that anyone can imitate.
So, first finely chop the onions. And a toe Knobi. We sweat both in bissi butter, bisses glasich iss. Then we dust it with bissi flour. Sweat gently again until the flour is evenly distributed (ie without lumps). Do not brown, just sweat until the flour flavor has disappeared.
Then comes - as usual at Raaabes - broth tuned. Best fish broth, abba the ham who nich. So vegetable broth. And now the whole thing is seasoned: salt, if necessary eat. Pepper. A tiny trace of nutmeg, but very careful. Should only make the taste "rounder". Boil briefly. Then cream to do so. N touch basil.
Now it's easy to simmer, then a quarter of an hour. As a "flavor enhancer" rub in a tablespoon of good Parmesan.
Almost finished, the sauce. Or? Is something missing? Clear. Fish. And seafood.
So, cut a piece of fish fillet (sole, cod, coalfish, just no fish fingers) into prongs. A few crabs in the sauce. Who likes shells. I do not like them, so I'll let them out. Fish and sea crawler in the hot sauce. And - most importantly - half a bunch of fresh finely chopped dill.
Now: do not let it boil. Just let ten, twelve minutes hot.
Finish.
Then there's spaghetti.
