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Brushes the scent of bitter cocoa, orange and toasted hazelnuts

ingredients

servings

4

FiberPasta Penne

320 grams

find out more

Oranges

2 unit

Rum

20 grams

Butter

20 grams

Bitter cacao

30 grams

Hazelnuts

40 grams

first courses from Italy

Brushes the scent of bitter cocoa, orange and toasted hazelnuts

Brushes the scent of bitter cocoa, orange and toasted hazelnuts

vegetarian with gluten with lactose with nuts high in fiber source of C vitamins

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Brushes the scent of bitter cocoa, orange and toasted hazelnuts

Recipe made by chef Roberto De Santis in collaboration with nutritionist Marisa Cammarano. To the taste and the low glycemic index of Fiberpasta pennetti, in this dish, combine the antioxidant power of flavonoids contained in the bitter cocoa, the precious action of polyunsaturated hazelnut fats and the beneficial properties of orange. This recipe is a blend of health and goodness.

Brushes the scent of bitter cocoa, orange and toasted hazelnuts step 1

step 1

In a non-stick frying pan, melt the butter on low heat, then pour the orange juice and let it blend with the butter.

Brushes the scent of bitter cocoa, orange and toasted hazelnuts step 2

step 2

Then introduce the crushed and crushed hazelnuts roughly by continuing the cooking for a few minutes, finally blowing everything with rum.

Brushes the scent of bitter cocoa, orange and toasted hazelnuts step 3

step 3

Cook the pennetti and cook them as desired, drain them, pour them into the frying pan, make them jump for a few minutes in a lively fire in the prepared seasoning and finish the cooking

Brushes the scent of bitter cocoa, orange and toasted hazelnuts step 4

step 4

Serve and serve warm with a sprinkling of bitter cocoa and any decoration

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