Spring has now arrived, the days are obviously longer, imagine the summer already waiting for it ..... you can enjoy glimpses of sunshine , always wondering how you can love the winter with its cold, its dark, his incessant rain ... but the tastes are tastes ..
These days are new paint colors that give the position to live more intensely all around us .....
Friday we go for a full tank of energy in our beloved Sicily, and then for a few days we will not share with emotions & dishes "but I leave you with this new combination that has accompanied the Fusilloni integral de" making pulp Gragnano "
to combine the ingredients, with a note of particular intensity, have thought a few drops of white truffle oil and extra virgin olive oil " Magnatum club." Here's everything in detail ....
INGREDIENTS
"Fusilloni integrals ( Pasta Factory Gragnano )
shallot bacon
black olive paste
pine
cheese like Asiago
white truffle extra virgin olive oil and extra virgin olive oil ( Magnatum club )
PREPARATION
I sauté the shallot in the oil ages
When it is golden, I added the bacon into strips
I let it cook slightly, then I added a few drops of white truffle
and extra virgin olive
I added the olive paste
I mix things up properly and I also added pine nuts
After a few minutes, I added the cubed Asiago,
let it melt at all, since when he created the filaments
I prepared the pasta
Once cooked, I poured into the pan containing the sauce, so stir it all together for good, focus on a high flame
Finally we could delight with this new, super-tested, first course, because my husband called it "spectacular")
.. So I salute you, I can peek through Friday in your blog ... but if I can then I assenterò one from Sicily, I'll say hello!
CIAOOOOOO
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