Meat Strips in Balsamic Cream with Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 chicken breast or turkey breast or beef fillet
- 0.5 ½ red pepper (s), possibly 1 whole
- 1 cup crème fraîche or crème legere, possibly less
- Balsamic, darker
- 1 handful basil
- salt and pepper
- 100 g pasta
- 1 tablespoon olive oil
- some parmesan or pecorino, freshly grated
- 1 shot sherry, possibly
- Water (salt water)
Print Recipe
Pin Recipe Instructions
- First put on the lightly salted pasta water. Cut the meat into fine strips and season with ground pepper. Also cut the red bell pepper into fine strips.
- Heat the olive oil in a non-stick pan and fry the strips of meat until they take on a light brown color. Add the pepper strips and fry until they turn brownish in some places.
- In the meantime, put the pasta in the boiling water. Deglaze the meat and peppers with a good dash of balsamic vinegar, enough to cover the entire bottom of the pan. Reduce the balsamic vinegar until it wraps around the meat like a syrup.
- Then add half a cup to a cup of creme fraiche and if you like, you can now add a shot of sherry. If the sauce is too thick, you can also add a little pasta water, but only enough so that the sauce still has a thick / creamy consistency.
- Finally add the roughly chopped basil and season everything with salt and pepper. Drain the pasta and add it directly to the sauce in the pan. Mix everything together. Arrange on plates and grate fresh parmesan over the pasta.
- The recipe can certainly be varied by e.g., instead of basil add rocket or stew cocktail tomatoes with the meat.
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