Rice noodles with pomegranate

2_03876 RICE NOODLES with GRAINS of POMEGRANATE INGREDIENTS for 4 PEOPLE 320 g rice noodles, melgrane 2, 20 g of butter, 20 ml of olive oil 2 shallots, 10 strands of chives, an untreated lemon, 20 ml of dry white wine, salt.

Bring to a boil 3 litres of water in a saucepan with 3 tablespoons coarse salt.

Clean with a paper towel dampened the pomegranates and cut them into half.

Sgranatele and collect the grains.

Mash half of the beans with a potato masher and collect the juice in a bowl.

Keep aside the rest of the beans.

Peel, wash and dry well the shallot.

Finely Tritatelo.

Wash under running water lemon by rubbing fine zest to eliminate impurities.

Grattugiatela and put it aside.

Cut the lemon and half and poured juice spremetene with a thick-meshed strainer.

Wash and the chives and tamponatela with kitchen paper.

Shred her/it with scissors.

Dip the rice paste, stir, then return to a boil, Cook 5 minutes or as provided in the package.

In a pan heat the oil and butter, without making them smoking.

Add the shallot and 2 tablespoons of broth and saute 5 minutes, stirring afire with a wooden spoon.

Sprayed with the wine and let evaporate 3 minutes.

Incorporated the Pomegranate juice and lemon juice, stir.

Abassate the flame and cook for 5 minutes, add salt if necessary.

Drain the pasta, move the pan with the sauce, stir to blend the ingredients 3 minutes.

Add the remaining pomegranate beans and stir to distribute well.

Add half of the shredded chives and grated lemon zest.

Stir with a wooden spoon.

Transfer preparation into a tureen or a serving dish.

Sprinkle with the remaining chives and serve hot.