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Paccheri with trills and olives Nocellara del Belice Dop

ingredients

servings

4

Olive Nere Nocellara del Belice DOP Madama Oliva

100 oz

find out more

Extra virgin olive oil

to taste

Black pepper

to taste

Iodized salt

to taste

Pachino tomatoes

8 unit

Courgette

1 unit

Shallots

1 unit

Goatfishes

200 oz

Paccheri, pasta

400 oz

first courses from Italy

Paccheri with trills and olives Nocellara del Belice Dop

Paccheri with trills and olives Nocellara del Belice Dop

with gluten with fish high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Paccheri with trills and olives Nocellara del Belice Dop

The Belice Dop Nocellara Olives for their consistency are ideal for enjoying themselves as snacks or as a snack with bread and true peasant tradition. In the kitchen are used to flavor cookies in pots such as peppers, aubergines, potatoes, or in some early fish dishes or in buns and bread.

Paccheri with trills and olives Nocellara del Belice Dop step 1

step 1

Cut the shallot, put it in a frying pan and let fry on a slow fire add the zucchini cut into small dadini, the pachino cut into four parts and let it dry for 5 minutes

Paccheri with trills and olives Nocellara del Belice Dop step 2

step 2

Then add trunks of trunks cut into small pieces.

Paccheri with trills and olives Nocellara del Belice Dop step 3

step 3

Salve, pepper and continue cooking for another 5 minutes.

Paccheri with trills and olives Nocellara del Belice Dop step 4

step 4

Bake the paccheri rather than the tooth, and finish frying in the pan for the last two minutes, adding your own water if the bottom should dry too.

Paccheri with trills and olives Nocellara del Belice Dop step 5

step 5

At this point, before turning off the fire, combine the black olives and a crude oil. Serve and serve hot.

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