Here you can expect a classic of Italian cuisine paired with filet grilled Colombian style.
Ingredients for the pasta:
If you want to prepare the pasta yourself – Alternatively, 250 grams of store-bought fettuccine will do:
- 200 grams of flour (550 or 00)
- 50 grams of durum wheat semolina
- 2 eggs (M)
- Olive oil
Preparation of the pasta
Knead all ingredients except the oil well with a food processor. Form dough into a ball, rub with oil and wrap in plastic wrap, put in the fridge to rest for about 2h. Then process in pasta machine and cut fettucine. (Alternatively, if no pasta machine available – roll out thinly on floured work surface and cut fettucine by hand.
Ingredients for Alfredo:
- 150 grams of grated parmesan
- 75 gram butter
Cook pasta in relatively little salt water and quite small pot. Heat butter in a frying pan. Remove pasta from boiling water with pasta tongs (do not drain!) and add to pan. Stir in parmesan cheese. Achieve desired consistency by adding additional pasta water (1-3 tablespoons).
Lomo al Trapo
Lomo al Trapo means something like “fillet in cloth” and the way of grilling comes from Colombia.
Cut the fillet (middle strand) and parry (remove tendons, fat, etc.). Spread out a linen cloth and cover a large area with a 0.5cm layer of sea salt. Add oregano and thyme. Season fillet also from above and cover with salt. Wrap the fillet in the cloth – and tie it well and tightly into a package using kitchen twine. Preheat the grill – then place the package directly on the hot coals. Let cook for 8 minutes (bottom side), then turn, let cook for 5 minutes (top side), then let cook sideways in the fire for another 1 minute each. Remove from embers, carefully cut from cloth, tap off salt crust and cut into 4-5 cm slices.
Arrange everything on plates and then enjoy. No other seasonings or sauces should be necessary.
*** The recipe was created in collaboration with Tim from The Barbecue Dude. Check him out too for even more delicious ideas. ***
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