Italian cuisine is famous for huge amount of various paste to which it is possible to carry also fettuchin (fettuccine). This thick and straight noodles can be served with different sauces. A classical combination – fettuchin with pesto sauce.
It is required to you
- - a fresh basil – 50 g;
- - 3 garlic gloves;
- - grated parmesan – 70 g;
- - pine nuts – 3 spoons;
- - olive oil for frying;
- - a desi – 50 g;
- - the cleaned shrimps – 300 g;
- - fettuchin – 200 g;
- - white balsam vinegar – 1 tablespoon;
- - a soy-bean sauce – 1 teaspoon;
- - olive oil for sauce – 120 ml;
- - salt to taste.
Instruction
1. We begin with preparation of pesto sauce: we wash greens of a basil, we dry a paper towel and it is small cut. We clean garlic and we cut thin plates. We shift garlic in a bowl or a mortar, we add pine nuts and we knead a pestle – garlic has to give juice, and nutlets have to turn into an oily crumb. We shift the received weight in the blender, we crush and we add cheese and greens of a basil. Gradually we pour in a bowl in olive oil (approximately on a tablespoon) and we shake up sauce.
2. We boil paste according to the instruction to a condition of al an awning (al dente), we throw back on a colander and we shift in a big bowl. We add sauce and properly we stir up.
3. In a frying pan we warm a desi, we fry on it shrimps literally within a minute. We add balsam vinegar, several drops of olive oil and a soy-bean sauce. We mix and remove from fire.
4. Ready paste with pesto sauce is spread on a dish, from above it is beautifully spread shrimps, we add several leaves of a basil as ornament.