Go, Germany! Pasta in black-red-gold
Against the Spaniards it is the semi-finals on Wednesday to everything! We recommend Jogis guys a decent portion of noodles with low-fat vegetable sauce before the game. Because pasta contains carbohydrates, and they need athletes, so they have plenty of power. And over a longer period of time: unlike sugar, which gives the body fast energy, but quickly degraded, noodles fill the carbohydrate storage for a longer period of time thanks to the contained starch. Muscle fuel that the German Elf may need well.
Why our Germany noodles - black spaghetti with a red and a golden yellow sauce - are the perfect food for football fans? So that you also have enough energy at the semifinals to spend properly: when cheering on, with the thumb pressed - and hopefully when cheering.
Ingredients for 2 portions of Germany noodles
Red sauce: 1 tin of peeled tomatoes (400 g), 1 small red chili pepper, 1 clove of garlic, 1 tablespoon of tomato salt, freshly ground pepper, 1 pinch of sugar
Golden yellow sauce: 1 can vegetable corn (weighing 285 g), 1 teaspoon curry, 150 g whipping cream, possibly vegetable broth
250 g black spaghetti (or penne pasta), salt, 30 g freshly grated Parmesan
Prepare Germany noodles
For the red sauce: Put the tomatoes with the liquid in a saucepan. Slit the chilli, remove the seeds and cut the pods. To work because of the sharpness with kitchen gloves.
Remove garlic and crush. Add both to the tomatoes and bring to a boil. Puree with the hand blender. Stir in the tomato puree and season with salt, pepper and sugar. Warm up.
For the golden yellow sauce: Put the corn in a saucepan. Add curry and cream, boil and puree with the hand blender. Stir the sauce through a fine sieve. If necessary, add some broth to make the sauce thinner.
Season the golden-yellow sauce with a pinch of saffron, salt and pepper.
Boil in plenty of salted water. Drain and arrange on a plate.
Decorate a German flag with noodles and the two sauces. Serve the freshly grated Parmesan.
590 kcal per serving, E 17 g, F 22 g, KH 80 g
