LA MOLISANA RECIPES

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Spaghetto Quadrato n.1 with cipollotto cream and extra virgin oil

RECIPES LA MOLISANA


Spaghetto Quadrato n.1 with cipollotto cream and extra virgin oil

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Spaghetto Quadrato® n.1 La Molisana   300 gr
  • Tropea onion   9 spoons
  • Ciliegia tomatoes   n.1 rametto
  • Extra virgin oil   n.9 cucchiai
  • Old Parmesan cheese   30 g
  • Garlic   n.1
  • Thyme   n.1
  • Basil   n.1 rametto
  • Black pepper to taste   qb
  • Chili pepper to taste   qb
  • Whole Sea to taste   qb
  • Oregano to taste   qb

INSTRUCTIONS:

Clean the cipolloti. Prepare the vegetable broth with their green leaves, put 300 gr of salted water and cook for 3 minutes. 

In the same time,  cut into thin slices the cipollotti. Cut the garlic and simmer with 7 spoons of oil. After few minutes add the cipollotti, the salt and little by little the vegetable broth.

Halfway in the cooking process, add the ciliegia tomatoes pulp.

Cook the Spaghetto Quadrato® n.1 al dente and  saving some of the cooking water. Put the pasta in the cipollotti cream and finish cooking with the cooking water (if necessary).

Add the Parmesan, the thyme, the oregano, the chilli pepper and  mix well.

Serve with the  extra virgin oil.

Recipe made by  Teresa De Masi.