Chili medallions with grøntsagssalat and green pasta

Ingredients for Chili medallions with grøntsagssalat and green pasta

Instructions for Chili medallions with grøntsagssalat and green pasta

To prepare the Chili medallions with grøntsagssalat and green pasta recipe, please follow these instructions:

Halve Chili's and remove cores and dividing walls. Put them in a hot pan for about 5 minutes and turn them a couple of times, skin side may be black. Take them out of the frying pan and put them in a plastic bag, while the cooler a bit of. Scrape the flesh from the skin and chop it finely together with salt and pepper. Cut the mushrooms into small pieces. Cut the onion. Cut the celery into thin slices. Grate mushrooms on a hot pan in oil and season with salt and pepper. Add the onion and celery and fry it while stirring for about 5 minutes until tender. Add the balsamic vinegar and let it cook for a minute. Add the parsley leaves, season with salt and pepper and remove it from the heat. Cook the pasta al dente. DUP medaljonerne dry with paper towel. Heat the oil in a small pan of good heat. Brown the meat 1 minute on each side. Turn down to medium heat and fry the meat is finished about 2 minutes on each side. By serving lubricated chili mixture on top of medaljonerne. Cut the salad into smaller pieces and blend it with cream, salt and pepper. It came in a pot and give it a rehash. Pour the pasta in a colander and toss it in the warm Arugula cream. Season with salt and pepper.