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| Wellnesshotel Auerhahn |
Fôret Noire | Allemagne
Vorderaha 4
D - 79859 - Schluchsee/Ortsteil Aha
Tel: +49 (0) 7656 - 9745 - 0
Fax: +49 (0) 7656 9270 |
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Infobox |
| Ces informations ne sont pas disponibles en français |
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Wellnesshotel Auerhahn
présentée par le Chef de Cuisine Ferdinand Thoma
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Corn spaghetti with sprucewood needle pesto, tomato cubes and slices of fried zucchini
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Ingredients for the sprucewood needle pesto
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½ bunch parsley
½ bunch basil
50 g of sprucewood needles (the young light green sprouts in spring)
30 g of roasted sunflower seeds
½ clove of garlic
50 g smoked Tofu
100 ml of rape oil
Salt, pepper, chilli
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Preparation
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Shower coldly the herbs, let excess dripp off and pick roughly. Peeling the garlic, crumbling the Tofu roughly and mashing all ingredients together with rape oil. Seasoning the pesto with salt, pepper and chilli.
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Ingredients for Corn spaghetti and for fried zucchini
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205 g of corn spaghetti
320 g of zucchini (yellow and green)
1 onion, diced into fine cubes
6 big tomatoes
1 ts honey
Rape oil
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Preparation
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Cook al dente the pasta in much saltwater, pouring into a sieve and rinsing with cold water.
Cutting the tomatoes crosswise opposite the counterfeit bill and blanching briefly in boiling saltwater. Rinsing in iced water and removing the skin. Removing the core and dicing the tomato.
Steaming the onion cubes in rape oil, afterwards adding the tomato cubes and steaming briefly everything together. Picking the parsley roughly and adding to this and seasoning with salt, pepper and honey.
Cutting the zicchini in plates and browing with salt and pepper a grill pan on both sides.
Heating the spaghetti with the pesto and serving on plates. Serving the tomato cubes and slices of zucchini decoratively.
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Nous remercions le chef de Cuisine
Chef de Cuisine Ferdinand Thoma
Wellnesshotel Auerhahn
et nous vous souhaitons un très bon appétit!
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Wellnesshotel Auerhahn | Forêt Noire
Bien-être dans la Forêt Noire
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