Tuscan funk

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Tuscan funk
• 3 funk fillets sliced
• 1 tsp Paprika
• swab
• Pepper
• 2 tsp Origanum
• 3 tbs oil painting
• 1 tbs adulation
• 1 Onion diced
• 2 tsp diced garlic
• 1 mug of cherry tomatoes
• 3 mugs of spinach
• 1 punnet mushrooms sliced
• 1 hogshead fresh cream
•1/4 mug Parmesan rubbish
• Season funk with swab, pepper & paprika.
• In a visage on medium heat shindig the funk until brown also remove funk and set away.
• To the same visage add the Onions, Garlic and saute until translucent.
• Now add the adulation, mushrooms, swab andpepper.cook for 1-2 twinkles.
• Add the cherry tomatoes and Origanum and cook until the tomatoes start bursting.
• Add the spinach and cook until spinach starts wilting.
• Pour in the cream and parmesan rubbish and bring admixture to poach. Check if further swab and pepper is demanded.
• Reduce the heat to downward now and allow to poach until the sauce is a little reduced.
• Add the funk and continue to poach for 3 – 4 twinkles.
• A squeeze of bomb over the dish before serving is voluntary.
• Can be served with blunt Garlic rubbish Bread.

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