Spring risoni

Spring risoni

Total: 15 min. | Active: 15 min.
Nutritional value / person: 740 kcal
, Fat: 33 g
, Carbohydrate: 61 g
, Protein: 47 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g pasta (e.g. risoni)
salted water, boiling
200 g frozen peas

Wild garlic

¾ dl olive oil
30 g wild garlic
4 veal steaks (e.g. flank, approx. 140 g each), cut into strips
1 tsp salt
a little pepper
150 g burrata
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How it's done

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Cook the pasta in salted water until al dente, add the peas in the final 2 mins., cook and then drain.

Wild garlic

Heat the oil in a large frying pan. Add the wild garlic in batches, fry for approx. 1 min., remove from the pan, drain on kitchen paper, set aside. Season the meat, fry in the same pan in batches for approx. 1½ mins. on each side. Add the pasta and wild garlic, tear apart the burrata, add, mix and plate up.

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