The velvety white wine mushroom sauce is topped with chunks of braised pork, and served on a generous portion of farfalle. Frankly, nothing short of a delight. This dish is sure to please both gourmets and those looking for comfort food with a touch of originality.
Weight for 1 portion envelope : 150 g
Weight for 2 portions envelope : 300 g
Sauce [skimmed milk powder, wheat flour, corn starch and modified corn starch, modified milk ingredients, driedmushrooms, glucose solids, dextrose, yeast extract, dried onions, dehydrated blue cheese, hydrolyzed soy proteins, salt, white wine solids (wine, wheat maltodextrin, sulphites), garlic powder, parsley, dried green onions, chicken fat, flavour, chicken, spices, sugar, colour],
Freeze-Dried Braised Pork (pork, onion, spices).
Made in a factory where there are: nuts, peanuts, sesame, egg, fish, sea food, mustard.
Combine the cold water and the contents of the bag. Mix well. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Cover, remove from heat and let stand for 2 minutes.
With Insulating Pan Cover
Simmer 2 minutes on low heat, stirring often. Cover, remove from heat and let stand for 12-15 minutes, stirring once or twice.