Spaghettoni with Ventricelle
Spaghettoni with Ventricelle
Ingredients for 4 people 400 g of spaghettoni4 Ventricelli spellata1 spellate1 handful of raisins pass1 handful of pine nuts3 garlic cloves4g of tomatoes Quisisana extra virgin olive oilBasilParmigiano Reggiano aged 36 months Preparation Rinse the ventricielli, stuff with raisins, pine nuts, a piece of garlic, pepper, cheese and parsley. Roll them into a chop and close them with a toothpick. In a pan, fry a clove of garlic with the oil and place the 4 stockfish chops on it and let it brown. Add the Quisisana tomatoes, salt and continue cooking. Boil the spaghettoni, drain them al dente, sauté them in the sauce and place them on the side, placing a stockfish chop next to them. Perfume with fresh basil. The recommended wine for pairing is a Bianco Fermo.
.Via Nazionale Rosarno (RC) 89025
Contact
39 349 329 2479
commerciale@tuttostocco.it
commerciale@tuttostocco.it