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Fettucgine al Papavero
Fettuccine with Poppy Seeds
- Serves
4
- Difficulty
Easy
Published 2012
“From my student times spent in Vienna one of the most memorable desserts was a Mohnnudeln or poppy pasta. I made my own adaptation to create this recipe, which I believe has Bohemian origins.”
Ingredients
20 g 200 g
Method
Roast the poppy seeds in a very hot oven for 10 minutes. Cook the pasta in unsalted water until al dente.
Heat the butter in a pan and add the poppy seeds, nutmeg, cloves and a pinch of pepper.
Drain the pasta, divide onto plates and sprinkle with the vanilla sugar.
Photos
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