Recipes La prova del cuoco pasta al pesto with hazelnuts and squid Tommaso Arrigoni
From the recipes to The test cook today, 14 march 2019, the recipe of pasta with pesto of hazelnuts with calamari Tommaso Arrigoni, the recipe for a first dish to be fine but that's easy to do. The michelin-starred chef at La prova del cuoco today proposed the pasta with the squid by adding the pesto, hazelnuts, and more, complete with grated cheese and grated lemon rind. Still a recipe to try and to add to the many recipes, The proof of the cook accumulated over the years. Here are the ingredients and preparation of pasta with pesto of hazelnuts with calamari Tommaso Arrigoni from The proof of the cook Wednesday.
Ingredients for paccheri with pesto, hazelnuts and calamari Arrigoni: Pesto: 100 g shelled hazelnuts, 80 g celery leaves, 60 g grated cheese, 20 g of grated pecorino cheese, 100 g extra virgin olive oil - 360 g pasta, 300 g squid, 40 g oil, 40 g grated cheese, garlic, marjoram, lemon peel
Preparation of paccheri with pesto, hazelnuts and squid, recipes, The proof of the cook: let's start from the pesto. Sbollentiamo the leaves of the celery for a few seconds, down and dry up. We put it in the mixer and blend with olive oil, nuts and grated cheese; if necessary add a little cooking water of the pasta.
Clean the squid and cut in pieces, them cook for a little time in the hot pan with a drizzle of olive oil, the clove of garlic and the marjoram leaves. Cook the paccheri in boiling salted water, down and jump in the frying pan with the pesto, hazelnuts and celery, if necessary add a little’ cooking water. Mix the dumplings with blended grated cheese, and serve with the squid jumped, and a bit of grated lemon peel.
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