Recipe by: Adam Swanson, Zucca
Time: 40 minutes. Serves: 4
Cook the pasta as per packet directions
Season the cutlets with salt and pepper and a little olive oil and cook in a griddle pan. Allow them to rest for 5 minutes once they’re cooked
Once the pasta is cooked, strain the pasta and mix the tapenade through it while it’s hot.
Serve each cutlet with some gremolata on top and fettucine on the side
Put all the ingredients in a blender and blitz the ingredients together. Add some more olive oil to the mixture if it’s too thick
Mix all the ingredients together in a bowl
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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