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Turmeric Maccheroni n.37 with brunoise of zucchini, julienne of artichokes and crispy mushrooms

RECIPES LA MOLISANA


Turmeric Maccheroni n.37 with brunoise of zucchini, julienne of artichokes and crispy mushrooms

 
PREPARATION

INGREDIENTS:

  • Maccheroni n.37 La Molisana   320g
  • Zucchini   200g
  • Artichokes   150g
  • Mushrooms   80g
  • Turmeric   10g
  • Frizzy water   to taste
  • Extra virgin olive oil   to taste
  • Salt   to taste

INSTRUCTIONS:

Wash zucchini and cut into brunoise, taking only the green part. Sauté in a pan with a bit of extra virgin olive oil, leaving them crisp. When cooked, place them in a bowl. In the pan still hot add a ladle of water, which will take flavor with the sugars remained on the bottom of the pan. We will use this liquid, together with the vegetables' one, to thicken the pasta.

Wash the artichokes and cut into slices, removing the central fuzz. Further reduce the slices of artichoke with a julienne cut and finally soak it all in fizzy water. Sautè the artichokes in a pan with a bit of extra virgin olive oil and once cooked set aside. As before, pour a ladle of water in the same warm pan and set aside.

Wash the mushrooms, cut thinly and scald them. When cooked, add to the still warm pan a ladle of water.

In boiling salted water cook the Maccheroni 37 and the turmeric. Drain the pasta, and stir-fry all the vegetables, their hot liquids and pasta. Mix all the ingredients for a few minutes, in this way pasta can absorb the liquid. Serve.

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Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

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