LA MOLISANA RECIPES

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Farfalle Rigate n.66 with bacon and red wine

RECIPES LA MOLISANA


Farfalle Rigate n.66 with bacon and red wine

 
PREPARATION

INGREDIENTS:

  • Bacon  
  • Medium onion  
  • Red wine  
  • Sardinian pecorino cheese to taste  
  • Salt to taste  
  • Pepper to taste  
  • pepe  

INSTRUCTIONS:

 

Warm a pan with extra virgin olive oil and stir-fry the finely diced onion. Add the diced bacon. Brown it well. Complete adding the wine and reduce it flavoring with salt and pepper.

Cook the Farfalle Rigate 66 La Molisana in plenty of boiling salted water and drain at half cooking to end it in the pan with the wine. Pasta will continue to release the starch so you need more liquid to integrate with cooking water.

The Farfalle Rigate 66 La Molisana will be wine-colored and so "drunked" with a purple cream thanks to the starch. Sprinkle some pepper and julienned pecorino. Serve it warm.

Recipe made by  Nato sotto il cavolo.