Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 oz Eggnoodles 1 c White Wine
Water, salt 7/8 c Vegetablejuice
3 oz Lettuce 7/16 c Whip Cream
1 bn Parsley 3 oz Butter, icecold
1 Onion 2 tb Parmesan cheese, grated
1 Clove Garlic 1 oz Pumpkinseeds, chopped
1 oz Butter Fresh flowers as liked
Pepper 4-5 stems

1. Cook noodles as directed,not to soft. 2. Clean lettuce,take off
hard stems and rip into bite sized pieces.
Clean and chop parsley. 3. Clean, peel and chop onion and garlic
and saute in the first butter
until glassy. Add lettuce and stir once,salt and pepper it and
then take it out of pan. 4. Pour the wine and the cream into the
pot and stir all good. 5. Add the ice cold butter in little flocks
and stir good and let cook
a little while, until it is a little reduced. 6. Mix the noodles
with the parsley and the lettuce carefully. Put
into serving dish and pour the sauce over all. 7. Sprinkle with
parmesan and the pumpkinseeds.Garnish with
flowerheads.
From Die Aktuelle magazine Translated by Brigitte Sealing
Cyberealm BBS Watertown NY 315-786-1120

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