Pasta dishes are always a good idea!
Caramelize sugar and extinguish with orange juice.
Peel orange very thinly, cut peel into tender strips and add to sauce form with paradeis pulp. Halve the chili pepper, remove the seeds and cut into small pieces, and grate the garlic clove. Stir both into the sauce with Marsala. Cut butter into flakes and fold in as well. Season with salt.
Break crab tails out of shell, remove intestines. Heat clarified butter, fry crab tails in it for 2 minutes on each side and bring to the table in the sauce.
Garnish: Ribbon noodles, fennel vegetables.
of the public utilities Bochum
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