close this week with a long and heavy good news .... now also works with my blog "The pulp of Gragnano" manufacturer of exceptional pasta extruded through bronze.
is the paccone that was handed to me yesterday:
Scialatielli lemon
'and Mieze Paccheri
' i Fusilloni Integrals
'and boyfriends Capri
the 6 Hearts
the 4 Stars
a Capri Sun
Their pasta is distinguished not only for its excellent quality but also, as you can see from the photos and visiting site, for the originality of the formats that stimulate the imagination of us food bloggers to create something that will make the proper tribute to the product.
I'm really curious to try them: the one that most intrigues me most in terms of taste are obviously Scialatielli lemon .... I'm already thinking about the recipe!!
a summit meeting? Because the dish I am presenting today is the merger of two excellent products: pasta de "The pulp of Gragnano" and a fabulous "Pesto Pantesco" of Kazzen I had the pleasure to discover during Golosaria 2010. Take a tour on their site and tell me you know ... you try their products because they really deserve!
We come to the recipe.
SPAGHETTI WITH PESTO GRAGNANO Pantelleria is
BITES Hen CRISP
Ingredients for 2 people: 160 gr of spaghetti
Gragnano "The pulp of Gragnano"
(the spaghetti was not in the package but my previous purchase, which is why for me, knowing already the product is even more a source of pride to work with them)
1 / 2 jar of Pesto Pantesco (sun-dried tomatoes, almonds and capers are the main ingredients )
3 chicken fillets
almond flour fillets
extra virgin olive oil
salt and pepper
Remove the skin on chicken fillets cut into abundance. Lightly dredge in flour and brown in a large pan with a tablespoon of extra virgin olive oil. Salt and pepper, remove from pan and keep warm between two plates (I have them resting in heated oven at 50 °). In the meantime you bring to a boil the water in which to cook the pasta for the minutes indicated on the package.
In the same pan, pour the fish sauce and let it warm up with a couple of tablespoons of water. Drain the pasta and pour in the sauce, a grating of pepper and then fry and mix well using two Serve pasta bowl diameter 10 cm .. Remove it, sprinkle with diced chicken and kept warm (to use the almonds contained in pesto) decorated with threads made of almond brown quickly in a nonstick skillet. Serve hot!
Super fast to make but I assure you of great class!
the next
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