Brizole and pasta
This recipe has been prepared in my household for 20 years. He came from Alaska where my husband first ate on a boat when fishing for Salmon. I processed it with spices and I no longer bake it in the oven but in a pan.
- Add salt and pepper to the flintlocks and fry in raspberry oil to get a nice color.
- During this time we put a pot of water where you will cook the pasta.
- Remove the flints to a plate while frying the rest.
- If we put mushrooms, fry them a little in the same pan, then add the onion and fry until it softens and add the garlic. Fry for a few minutes and pour over the white wine, cook for a few minutes.
- Mix the mushroom soup with the milk and add to the pan where the mushrooms are (if we put them), onions and garlic.
- Add the parsley and stir everything.
- Add a little more pepper and salt, if desired, and just a little vegeta.
- Return the flintlocks so that they are covered with the sauce and cover with a lid and cook on low heat for 15 -20 minutes or until the flintlocks are cooked because it depends on your thickness
- The paste is ready in the meantime.
- Take the flintlocks out into a bowl to serve, and mix the pasta with the sauce.
- Sprinkle with parmesan cheese.
NOTES: If you do not have mushroom soup, add sour cream. In this way, I also prepare boneless chicken breasts because it's over in no time. It can also be cooked, but it takes a little longer to cook.