LA MOLISANA RECIPES

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Spaghetto Quadrato n.1 risottati with Tintilia di Vinica

RECIPES LA MOLISANA


Spaghetto Quadrato n.1 risottati with Tintilia di Vinica

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Tintilia of the Azienda agricola "Vinica" n.2 glasses   n.2 glasses
  • Cacio in asse of the Caseificio "La Fonte Nuova"   n.2 bicchieri
  • Extra virgin olive oil Dop "Colle Impiso" to taste   100g
  • Himalaya's Pink Salt to taste   qb
  • Pepper to taste   qb
  • Pepe nero   qb

INSTRUCTIONS:

Let to soft for some minutes in salted water the Spaghetto Quadrato® n.1. In a wok boil the wine for some minutes to allow the alcohol base to evaporate. Drain the Spaghetto Quadrato® n.1 (leaving some cooking water) and pour in the wok with the wine.

Complete the cooking and add some cooking water, if necessary. Then add oil and black pepper.

Sprinkle the cacio in asse and serve the steaming pasta.

Recipe made by Tiziana Colombo.