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Bucatini Alla Flamande

Meal.Mates's picture
Ingredients
  Bucatini 8 Ounce (No Other Pasta Will Do, 250 Gram)
  Cooked ham 5 Ounce (150 Gram)
  Cooked tongue 2 Ounce (50 Gram)
  Cooked chicken breast meat 5 Ounce (150 Gram)
  Black truffles 1⁄2 Ounce (15 Gram)
  Lean boneless meat 7 Ounce (200 Gram)
  Carrot 1
  Onion 1
  Celery stalks 1
  Egg whites 2
  Black pepper To Taste
  Salt To Taste
  Bechamel 16 Fluid Ounce (Well Flavored, 500 Milliliter)
  Meat 7 Ounce (In One Piece, 200 Gram)
  Olive oil 15 Milliliter (1 Tablespoon)
  Carrots 2
  Celery stalks 2
  Garlic 1 Clove (5 gm)
  Stock 8 Fluid Ounce (250 Milliliter)
Directions

Cut the ham and tongue into small cubes and flake the chicken breast.
Chop the black truffles.
Set these ingredients aside.
In a food processor, turn the raw meat, carrot, onion, celery, parsley and egg whites into a fine paste.
Season to taste.
Add about one-third of the bechamel sauce to the paste in the processor.
Keep the paste thick.

Recipe Summary

Cuisine: 
Italian
Method: 
Blending
Ingredient: 
Pasta

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