S. Lucia's conchiglie rigate

S. Lucia's conchiglie rigate
 
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This recipe was uploaded
by madamada

 
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Ingredients

Ingredients
Method
 
  • leek
  • cavolo romano
  • peperoncino
  • ev olive oil
  • fresh cropped radicchio rosso di Verona
  • and celery heart
  • diced Gortani fresh formaggella
I finely sliced th cavolo romano and let it go with a tiny bit of peperoncino in olive oil, added a considerable chunk of sliced leek, added salt and ran into the orto to choose the red radicchio which would give the sauce a right lightly bitter savor, together with a pale green fresh sound celery heart.
I then diced a thick slice of formaggella while tasting how good it is and added it to the vegs after taking the pan away from fire.
I cooked al dente my conchiglie rigate and let them melt the cheese with their warmth while absorbing all the sauce aromas

I brought the steaming pan of S. Lucia's pasta to the table with almost closed eyes breathing a promising Sunday's lunch

S. Lucia's conchiglie rigate

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alt

This recipe was uploaded by madamada

 
 
starting from what's left of a cavolo romano and a beautiful thick leek build up a colorful pasta sauce which tastes good and warms your Sunday

Method


I finely sliced th cavolo romano and let it go with a tiny bit of peperoncino in olive oil, added a considerable chunk of sliced leek, added salt and ran into the orto to choose the red radicchio which would give the sauce a right lightly bitter savor, together with a pale green fresh sound celery heart.
I then diced a thick slice of formaggella while tasting how good it is and added it to the vegs after taking the pan away from fire.
I cooked al dente my conchiglie rigate and let them melt the cheese with their warmth while absorbing all the sauce aromas

I brought the steaming pan of S. Lucia's pasta to the table with almost closed eyes breathing a promising Sunday's lunch
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