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Casarecce tre colori con porri e pomodoro

leek tomato parsely casarecceCasarecce tre colori con porri e pomodoro: Ogni giorno, prima di usare la macchina per lavorare e creare la nostra pasta fresca, noi ci ispiriamo ai ricordi dell’Italia. I colori, I profumi e l’amore degli Italiani per il buon cibo e il gusto della pasta.

Questa mattina, il nostro progetto era di fare tanta pasta del tipo: Casarecce fresche. Le casarecce sono diventate la pasta preferita dai nostri clienti Americani, per questo ci piace farla. Gli Americani amano I sapori forti e I colori vivaci ma soprattutto amano il cibo Italiano.

Abbiamo fatto questa raccolta di casarecce con pomodori secchi, aglio, basilico e altre erbe fresche .

Casarecce tre colori
Casarecce tre colori

Noi abitualmente abbiamo testato tutti I tipi di pasta che facciamo, adesso vorrei condividere con voi un piatto delle nostre casarecce tre colori con porri e pomodori.

Ingredienti per 2 – 4

  • 1 libra (500 gr) Tri-colori casarecce
  • 2 cucchiai di olio d’oliva
  • 1 porro medio, lavate e tagliate a dischi di un centimetro
  • 4 ounce (100 gr) pomodorini, tagliati
  • 2 ounce (50 gr) di burro
  • 1 manciata di prezzemolo fresco italiano, tritato grossolanamente
  • Sale e pepe qb

leek tomato parsely casarecce

  1. Scaldare l’olio in una padella a fuoco medio.
  2. Aggiungere i porri e i pomodori, farli rosolare fino a quando le verdure risultano morbide.
  3. Nel frattempo, portare una grande pentola di acqua leggermente salata a bollore.
  4. Aggiungere il burro, il prezzemolo e condire a piacere e abbassare il fuoco.
  5. Aggiungere la pasta in acqua bollente e cuocere al dente.
  6. Scolare la pasta e aggiungere la salsa.
  7. Mescolare e servire con formaggio pecorino grattugiato.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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