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🍽️ Spaghetti alla Carbonara

361 kcal · 30 min · 4 porzioni

Spaghetti alla Carbonara Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Wash the asparagus thoroughly.
  2. 2. Cut off the woody ends of the asparagus.
  3. 3. Peel the asparagus stalks.
  4. 4. Wash the lemon.
  5. 5. Finely grate about two teaspoons of lemon zest.
  6. 6. Squeeze out the lemon juice.
  7. 7. Wash the pepper.
  8. 8. Remove the stem from the pepper.
  9. 9. Finely chop the pepper.
  10. 10. Take a deep plate.
  11. 11. Add the cornstarch to the plate.
  12. 12. Add five tablespoons of soy yogurt.
  13. 13. Add one teaspoon of the grated lemon zest.
  14. 14. Add white wine.
  15. 15. Stir the mixture until smooth.
  16. 16. Season the mixture with salt.
  17. 17. Season the mixture with pepper.
  18. 18. Take a second plate.
  19. 19. Crumble the cornflakes on the plate.
  20. 20. Take one asparagus stalk.
  21. 21. Coat the asparagus stalk in the liquid mixture.
  22. 22. Coat the asparagus stalk in the crumbled cornflakes.
  23. 23. Repeat the process with the remaining asparagus stalks.
  24. 24. Take a pot.
  25. 25. Add oil to the pot.
  26. 26. Heat the oil for frying.
  27. 27. Place the breaded asparagus sticks into the hot oil.
  28. 28. Fry the asparagus sticks for about eight minutes until golden brown.
  29. 29. Turn the asparagus sticks if necessary.
  30. 30. Take kitchen paper.
  31. 31. Let the fried asparagus sticks drain on the kitchen paper.
  32. 32. Take a bowl.
  33. 33. Add the vegan mayonnaise to the bowl.
  34. 34. Add the remaining lemon zest to the bowl.
  35. 35. Add one teaspoon of lemon juice to the bowl.
  36. 36. Add the chopped pepper to the bowl.
  37. 37. Mix the ingredients in the bowl.
  38. 38. Season the mayonnaise with salt.
  39. 39. Season the mayonnaise with sugar.
  40. 40. Season the mayonnaise with chili.
  41. 41. Serve the crispy asparagus sticks.
  42. 42. Serve the lemon-chili mayonnaise on the side.

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