Ingredients
Hint:
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
kochen@bettybossi.ch
To prepare
Vegan Café de Paris butter
Pasta
Vegan steaks
How it's done
To prepare
Heat the butter substitute in a pan. Add the shallot and garlic, sauté for approx. 3 mins, leave to cool.
Vegan Café de Paris butter
Place the vegan butter in a bowl, beat until light and creamy using the whisk on a mixer. Add the capers and all the other ingredients up to and including the salt, mix. Add the shallot and garlic, mix, transfer to a piping bag with a smooth nozzle (approx. 12 cm in diameter). Pipe 5 blobs onto a plate lined with baking paper, cover and chill for approx. 30 mins.
Pasta
Cook the tagliatelle in boiling salted water until al dente, drain. Mix the tagliatelle with a piece of the vegan Café de Paris butter, keep warm.
Vegan steaks
Heat the oil in a non-stick frying pan. Season the steak substitute, place in the pan, fry for approx. 5 mins. on each side. Remove from the pan, serve with the vegan Café de Paris butter and tagliatelle.
(e.g. The Green Mountain)
| Prepare: | Prepare the vegan Café de Paris butter approx. 1 day in advance, cover and keep in the fridge. |
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