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DAILY PASTA ENJOYMENT IS SECURED:
Here you will find everything your pasta heart desires - from versatile types of pasta to spicy sauces and delicious seasoning. After all, there is hardly any dish that is as simple and yet as versatile as pasta, right? And best of all: everyone loves pasta! With these products you are prepared for every situation: for a spontaneous visit, a birthday party or simply a cozy evening on the couch. Discover our pasta variations and matching sauces and spices now.
You decide, you combine, you enjoy your very own favorite pasta.
mit Mandeln
fruchtig
Hergestellt nach italienischer Tradition
klassisch
Ingredients for 2 people:
2 stalks of sage, 4 small thin veal escalopes - plated, slices of Parma ham, 1 tsp Wajos Pasta Blend, 1 tbsp olive oil, 75 ml Marsala, 100 ml veal stock, salt and pepper, 1 freezer bag, wooden skewers, 250 g tagliatelle, 125 g green asparagus, 125 g white asparagus, 0.5 g garlic clove - finely chopped, 0.5 g dried chili pepper - chopped, 0.5 bunch of parsley - chopped, salt and pepper, 1 tsp Wajos Pasta Blend.
Preparation:
Season the veal roulades with salt, pepper and the pasta blend and top each with a slice of ham and two sage leaves. Roll up the schnitzel tightly, secure with wooden skewers and fry vigorously all over in a pan with oil. Deglaze with Marsala, bring to the boil and reduce until reduced by half. Finally add the stock, bring to the boil and let the rolls continue to simmer,
while you take care of the pasta. Cook the tagliatelle in salted water until al dente, drain and reserve 150 ml of the pasta water. Meanwhile, wash and dry the asparagus, cut off the wooden bottom ends and cut the spears into thirds. Heat olive oil in a pan and fry the asparagus pieces for about 1 minute. Heat some oil in a separate pan and fry the garlic pieces for about 1 minute. Add 1 teaspoon of pasta blend, the chili pieces and the pasta water and bring to the boil briefly. Remove the involtini from the braising stock, add the stock to the sauce and finally stir in the parsley and tagliatelle and season with salt and pepper. Serve everything together with the Involtini.