Fusilli with Beef Stock Cubes

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.

- 2 cups fusilli - 1 egg-shaped beef stock cube - 1/2 onion - 1T olive oil - 5g butter - A handful of parsley - Parmesan cheese

1. Boil the fusilli in 500ml of water with 1 beef stock cube. 2. 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. 3. Pour in the stock gradually, simmering until it thickens. 4. Plate the fusilli, top with chopped parsley, and grate parmesan cheese over it.