600 g spaghetti
50 g butter
500 ml Tomato Sauce
250 g tomato concassee
75 g grated Parmesan cheese
salt and pepper
50 g cooked ham cut into julienne
50 g cooked tongue cut into julienne
50 g cooked button mushrooms cut into julienne
50 g butter
500 ml Tomato Sauce
250 g tomato concassee
75 g grated Parmesan cheese
salt and pepper
50 g cooked ham cut into julienne
50 g cooked tongue cut into julienne
50 g cooked button mushrooms cut into julienne
method
1. Place the spaghetti into plenty of simmering salted water and stir gently to prevent it sticking; cook for 8-10 minutes, then drain in a colander.
2. Melt the butter in a shallow pan, add the spaghetti and stir with a fork.
3. Mix in the Tomato Sauce and tomato concassee with a fork and season with salt and milled pepper.
4. Gently incorporate the julienne of ham, tongue and mushrooms and place in a serving dish.
5. Serve accompanied with a sauceboat of grated Parmesan cheese.
2. Melt the butter in a shallow pan, add the spaghetti and stir with a fork.
3. Mix in the Tomato Sauce and tomato concassee with a fork and season with salt and milled pepper.
4. Gently incorporate the julienne of ham, tongue and mushrooms and place in a serving dish.
5. Serve accompanied with a sauceboat of grated Parmesan cheese.
rate this recipe
1.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
