Conchiglie with a Tuna-Pesto Sauce with Cherry Tomatoes and Mixed Lettuce TUNA
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Conchiglie with a tuna-pesto sauce With cherry tomatoes and mixed lettuce TUNA The white Albacore tuna from Fish Tales is caught off the coast of San Diego with a rod and line. This is the most sustainable and environmentally friendly way of catching fish. Onion Red cherry tomatoes f White tuna in Conchiglie olive oil al bronzo Mesclun f Green pesto f Pine nuts Let yourself be transported to Italy with this pasta dish in the colours of the Italian flag. The 6 Total: 25-30 min. b Family shell-shaped pasta is perfect with thick sauces like this one: each shell contains a scoop of tuna * Easy with pesto. You'll complete the dish with a fresh salad with cherry tomatoes. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a colander, a salad bowl, a frying pan and a wok or deep saucepan. START Let’s start cooking the conchiglie with a tuna-pesto sauce. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) 1/2 1 1 1/2 2 2 1/2 3 Red cherry tomatoes 125 250 375 500 625 750 (g) f White tuna in olive oil 1 2 3 4 5 6 (can) 4) Conchiglie al bronzo 90 180 270 360 450 540 (g) 1) Mesclun (g) 23) f 30 60 80 100 120 140 Green pesto (g) 7) 8) f 40 80 120 160 200 240 Pine nuts (g) 10 20 30 40 50 60 PREPARATION DRAIN THE TUNA BOIL THE CONCHIGLIE *Not included Bring plenty of water to the boil in a pan Drain the tuna in a colander and set aside In the meantime, boil the conchiglie Extra-virgin olive oil* to taste with a lid to cook the conchiglie in. Mince the the olive oil. in the pan with a lid, covered, for Salt & pepper* to taste onion and halve the red cherry tomatoes. 14 – 16 minutes. Drain and set aside, f keep in the refrigerator uncovered, to steam dry. PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 3498 / 836 604 / 144 Total fat (g) 46 8 Of which: saturated (g) 7.8 1.3 Carbohydrates (g) 71 12 Of which: sugars (g) 7.0 1.2 Fibre (g) 10 2 Protein (g) 29 5 Salt (g) 1.0 0.2 ALLERGENS 1) Glutens 4) Fish 7) Milk/lactose 8) Nuts May contain traces of: 23) Celery MAKE THE SAUCE SERVE ROAST THE PINE NUTS Heat 1 tbsp oil reserved from the tuna Serve the pasta in tuna sauce with the While the pasta is cooking, mix the mesclun per person in a wok or deep saucepan and mesclun. Garnish the pasta with the roasted with a little bit of the green pesto in a salad fry the cherry tomatoes and the onion for pine nuts. bowl. Season to taste with salt and pepper. 5 minutes at medium-low heat. Then add the Drizzle with extra-virgin olive oil to taste. Heat tuna, conchiglie and the remaining pesto. a frying pan without oil to high heat and roast Season to taste with salt and pepper. We would be happy to hear your opinion of HelloFresh. Don’t the pine nuts until golden brown. Remove hesitate to call, email or contact us through our social media from the pan and set aside. channels. tTIP: Are you running short on time? Make a #HelloFresh lukewarm pasta salad. Mix the tuna, cherry Running into a problem while cooking? Send a free tomatoes, pesto, mesclun and onion directly WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. into the boiled pasta. WEEK 32 | 2018 Endives hotchpotch with meatballs With sun-dried tomatoes and aged cheese ENDIVES Endives - like many other vegetables - can outgrow their consumption value. It grows beautiful blue flowers. When this happens, the farmer isn’t happy: you can no longer eat the vegetable. Crumbly Italian-style potatoes meatballs f Aged cheese Red onions cubes f Sun-dried Pre-cut tomatoes f endives f Celebrate the summer and give this winter classic a Mediterranean makeover with sun-dried 5 Total: 20-25 min. g Gluten-free tomatoes and Italian meatballs. Our butcher has seasoned the minced meat with Italian herbs * Easy and has made the meatballs for you because you probably have better things to do than spending a lot of time in the kitchen. For example, pouring an ice-cold drink to go with your % Eat within 3 days summery hotchpotch. A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a frying pan with a lid, a wok or a deep saucepan and a potato masher. START Let’s start cooking the endives hotchpotch with meatballs. INGREDIENTS 1P 2P 3P 4P 5P 6P Crumbly potatoes (g) 300 600 900 1200 1500 1800 Red onions (pcs) 1/2 1 1 1/2 2 2 1/2 3 Sun-dried tomatoes 35 60 90 120 150 180 (g) f Italian-style meatballs 3 6 9 12 15 18 (pcs) f Chopped endives 150 300 450 600 750 900 (g) 23) f Aged cheese cubes 25 50 75 100 125 150 (g) 7) f BOIL THE POTATOES CHOP THE INGREDIENTS FRY THE MEATBALLS *Not included Bring ample water to the boil in a pan Press a few cubes of aged cheese into Heat half the butter in a frying pan with a Olive oil* (tbsp) 1/2 1 1 1/2 2 2 1/2 3 with a lid for the potatoes. Thoroughly rinse every meatball. Next, close each meatball lid and fry the meatballs for 3 – 4 minutes at Butter* (tbsp) 1 2 3 4 5 6 Black balsamic vinegar* or peel the potatoes and cut into coarse and press into shape. Attention! Don’t use medium to high heat until brown all around. 1 2 3 4 5 6 pieces. Boil the potatoes for 12 – 15 minutes all the cheese! Set a little aside to stir into Add the red onion and the black balsamic (tbsp) until done. Drain and set aside, uncovered, to the hotchpotch. Slice the red onion into half vinegar and stir-fry for 1 minute. Turn down Milk* (splash) to taste Salt & pepper* to taste steam dry. rings and cut the sun-dried tomatoes into the heat, cover the pan and simmer for f little pieces. 8 – 10 minutes or until the meatballs keep in the refrigerator are done. NUTRIENT VALUE PER SERVING PER 100 G Energy (kJ/kcal) 4079 / 975 570 / 136 Total fat (g) 52 7 Of which: saturated 23.4 3.3 (g) Carbohydrates (g) 73 10 Of which: sugars (g) 14.2 2.0 Fibre (g) 10 1 Protein (g) 49 7 Salt (g) 1.8 0.3 ALLERGENS 7) Milk/lactose May contain traces of: 23) Celery FRY THE ENDIVE SEASON SERVE In the meantime, heat the olive oil in Mash the potatoes into a coarse purée. Transfer the endives hotchpotch to a wok or deep saucepan and fry most of Add the butter and a splash of milk or plates. Serve with the meatballs, pouring a the endives for 5 minutes at medium to cooking liquid to give it a velvety texture. Mix little of the gravy with the red onions from low heatt. the fried and remaining raw endives into the the pan over them. hotchpotch. Add the aged cheese and sun- dried tomatoes. Season to taste with salt We would be happy to hear your opinion of HelloFresh. Don’t and pepper. hesitate to call, email or contact us through our social media channels. #HelloFresh Running into a problem while cooking? Send a free tTIP: Don’t like the bitter taste of raw WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. endives? Fry all the endives in Step 4. WEEK 32 | 2018 PEARL COUSCOUS WITH FRIED SHALLOTS With chestnut mushrooms and lemon ricotta TARRAGON Got some tarragon left over? Use it to make ice cubes! When the ice cubes melt, the tarragon will taste fresh as ever. Read our blog to find out how to do this. Shallots Chestnut mushrooms f Lemons Fresh chervil f Fresh Pearl tarragon f couscous Ricotta f Grated pecorino f The shallot is the king of this pearl couscous dish. This small onion is more aromatic and has 6 Total: 25-30 min. V Vegetarian a more delicate flavour than its more commonly used ‘larger cousin’, the yellow onion. Frying * Easy the shallots for a long time releases their sugars, making them caramelize, which gives them a deliciously sweet flavour. Together with the nutty, earthy flavour of the mushrooms, this % Eat within 5 days ensures a true flavour explosion. A GOOD EQUIPMENT SERVES 1 - 6 A paper towel, a fine grater, a large frying pan, a pan with a lid and a small bowl. START Let’s start cooking the pearl couscous with fried shallots. INGREDIENTS 1P 2P 3P 4P 5P 6P Shallots (pcs) 2 4 6 8 10 12 Chestnut mushrooms 125 250 375 500 625 750 (g) f Lemons (pcs) 1/4 1/2 3/4 1 1 1/4 1 1/2 Fresh chervil 4 8 12 16 20 24 (sprigs) 23) f Fresh tarragon 3 6 9 12 15 18 (sprigs) 23) f Pearl couscous (g) 1) 85 170 250 335 420 500 Ricotta (g) 7) f 50 100 150 200 250 300 PREPARATION FRY THE MUSHROOMS BOIL THE PEARL COUSCOUS Grated pecorino 25 50 75 100 125 150 Prepare the stock. Cut each shallot in Heat the olive oil in a large frying pan at In the meantime, heat a pan with a (g) 7) f quarters lengthwise.