Escalope alla napolitana
Challenging
Serve hot
Spaghetti Bolognaise (tray)
Very easy
Ready to (h)eat
Print recipe
Ingredients
- Spaghetti (A15) - 300 g
- Bolognaise du Chef sauce (H38) - 150 g
- Grated cheese - 15 g
Preparation
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Ingredients
- Spaghetti (A15) - 300 g
- Bolognaise du Chef sauce (H38) - 150 g
- Grated cheese - 15 g
Spaghetti Bolognaise (tray)
Preparation
Arrange the spaghetti nests on a perforated GN tray and heat them for 2 minutes at 100°C with 100% steam.
Place the GN tray cold room to cool down the pasta. This step is only used to quickly thaw the pasta and to separate the strings, which allows a more nice dressing.
It is entirely possible to place the frozen spaghetti nests in a tray and cover them with cold sauce. However, this may present a slightly less attractive appearance. It's up to you to choose what suits you best.
Arrange the cold spaghetti in a tray and carefully add the cold Chef's Bolognese sauce in the middle.
Decorate with a little grated cheese and close with a lid or opaque film.