CHBA with bird's tongues

Ingredients

• 2 cuillères à soupe Olive oil (extra virgin)
• 1 pièce Onion (medium, peeled and finely chopped)
• 200 g Veal (cut into cubes)
• 2 pièces Tomatoes (peeled and blended)
• 1.5 branche Celery stalk (chopped)
• 1 cuillère à café Ground ginger (ground)
• 1 cuillère à café Ground turmeric (ground)
• 0.5 cuillère à café Salt (to taste)
• 0.25 cuillère à café Black pepper (to taste)
• 2 cuillères à soupe Fresh parsley (chopped, added at the end of cooking)
• 2 cuillères à soupe Fresh cilantro (chopped, added at the end of cooking)
• 1 pièce Carrot (peeled and diced)
• 1.75 L Boiling water (preferably boiled before adding)
• 150 g Tomato purée (or 1 tablespoon tomato concentrate)
• 200 g Bird's tongue pasta (small pasta shaped like bird's tongues)

Instructions

1. Ingredient preparation

   Finely chop the onion, cut the celery, carrot and herbs. Blend the peeled tomatoes.

   Time: PT10M

2. Sauté the onion

   Heat the olive oil in the pot over medium heat, add the chopped onion and sauté for 2‑3 minutes until it becomes translucent.

   Time: PT3M

   Temperature: 180°C

3. Sauté the meat

   Add the veal cubes, brown for 3 minutes while stirring regularly.

   Time: PT3M

   Temperature: 180°C

4. Incorporate the tomatoes and spices

   Pour in the blended tomatoes, chopped celery, ginger, turmeric, salt and pepper. Stir, cover and let simmer for 2 minutes.

   Time: PT2M

   Temperature: 180°C

5. Add the carrot

   Add the diced carrot, stir and sauté for 2 minutes.

   Time: PT2M

   Temperature: 180°C

6. Cooking the broth

   Pour in 1.75 L of boiling water, add the tomato purée (or the concentrate). Bring to a boil, cover and cook for 12 minutes.

   Time: PT12M

   Temperature: 100°C

7. Cooking the bird's tongue pasta

   Add the bird's tongue pasta, cover and cook for 12 minutes until tender.

   Time: PT12M

   Temperature: 100°C

8. Finishing with herbs

   Stir in the chopped parsley and cilantro, mix for 1 minute off the heat.

   Time: PT1M

9. Serving

   Serve the CHBA piping hot, accompanied by bricks or mini b’bet.

   Time: PT0M

Nutrition Facts

Calories

340

Protein

15 g

Carbohydrates

39 g

Fat

10 g

Fiber

1.3 g