#706
MON, MAR 6, 2023
Fusilli with Beef Stock Cubes
Notes
20230306, #breakfastdiary 697, 0°C/clear, 21min/exercise
Even so, will the masses, exhausted from all this #following, turn toward more closed-off social media? (Adding to the remark that, hey, there's nobody left on Bondee anymore,)
Boil 500ml of water and add #CookingQueen #EggStockCubes to make a beef stock.
Heat olive oil and butter in a pan and sauté minced onion. Once the onion turns translucent, add the fusilli, boiled just right, and warm it through.
Pour half the stock over the fusilli and simmer; once it reduces, add the rest of the stock and simmer until it thickens. Plate the fusilli and top with chopped parsley and parmesan cheese.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Boil the fusilli in 500ml of water with 1 beef stock cube.
- 02
Heat olive oil and butter in a pan and sauté minced onion. Once the onion turns translucent, add the fusilli from step 1 and warm through.
- 03
Pour in the stock gradually, simmering until it thickens.
- 04
Plate the fusilli, top with chopped parsley, and grate parmesan cheese over it.
