Fresh pasta tagliatelle in a white bechemel sauce with cheese. Add your garlic-sauteed brocolli along with very thinly sliced brocolli stems and thinly sliced chicken breast to the sauce. Add a little cream or Crem fresh too. Season well. Lastly, add your cooked, drained el dente tagliatelle (freshly made by you ! ) and some freshly grated Parmesan.
I served this with my Light American Style Lager the other night and as always, was reminded of just what a great food/beer match Pasta and Lager really is.
My Lager recipe is All Grain:
Bohemian Pils malt Perle Hops Wyeast Danish Lager Ferment cold @ 9 degrees C Lager for 8 weeks at 2 degrees C.
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