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Fusilli with rigatino, broad beans and Sicilian caciocavallo
22/04/2013 - Ingredients for 4 people: - 400 g fusilli "Pastificio Martelli" - 100 g of Tuscan Rigatino from Lari "Macelleria Ceccotti" - 100 g broad beans from Leonforte "Azienda Agricola Agrirape" - Organic Extra Virgin Olive Oil "Podere Spazzavento" - 3/4 grilled peppers in olive oil "Arconatura" - Sicilian Cacciocavallo "Cheese Factory Poma Gioacchino"
Articolo tratto da: Anne to London



Ingredients for 4 people:

- 400 g fusilli "Pastificio Martelli"
- 100 g of Tuscan Rigatino from Lari "Macelleria Ceccotti"
- 100 g broad beans from Leonforte "Azienda Agricola Agrirape"
- organic Extra Virgin olive Oil "Podere Spazzavento"
- 3/4 grilled peppers in olive oil "Arconatura"
- Sicilian Cacciocavallo "Cheese Factory Poma Gioacchino"

Soak the beans for 12 hours, boil for 40 minutes and then skin them.

Fry the diced Rigatino for 10 minutes in a frying pan, add the diced, grilled peppers and broad beans. After a few minutes, turn off the stove.

Cook the fusilli pasta for about 8 minutes until al dente, drain and add to the pan with the sauce. Serve with a little olive oil and plenty of grated Sicilian caciocavallo.

Recommended wine: San Gimignano Rosso DOC "Serreto" 2007 - Cappello Sant'Andrea







 


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