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Testaroli with Culatello and Parmigiano
30/01/2013 - A recipe by our collegue Ada! Ingredients for 3/4 persons: - 420 g testaroli "Arconatura" - 200 g Culatello "Al Berlinghetto" - 50 g Parmigiano Reggiano DOP - 100 g butter - sage
Articolo tratto da: Ada for OIP

A recipe by our collegue Ada!

Ingredients for 3/4 persons:

- 420 g testaroli "Arconatura"
- 200 g culatello "Al Berlinghetto"
- 50 g Parmigiano Reggiano DOP
- 100 g butter
- sage

Melt the butter in a pan and fry the chopped culatello and sage for a minute.

Break the testaroli into pieces and boil for 2 minutes in salted water, drain.

Add the testaroli to the pan with the sauce for 2 minutes. Then add plenty of grated Parmigiano Reggiano.

Recommended wine: Lambrusco Terre Verdiane Ceci






 


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