
Risotto with pesto nuts
first courses from Italy - Campania
Pasta with cannoli and peas
Pasta with cannoli and peas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
for a quick and tasty dish
First let the cannolials live for a couple of days in salt water or sea to get them free from the sand.
Then put them in a saucer without water on medium flame to open them (about 5 mins) while retaining the water they release.
They extract the fruits from the shell and clean themselves by depriving them of the black bag placed at either end, and leave them momentarily in a dish.
Then we put the oil spoons, a nut of butter and garlic in a frying pan and cook for a few minutes; Then we put the peas and add the water (after filtering) our cannoliers.
Let's cook it all in low flame, and after 10/15 min (tasting the peas should be half crude) we put our cannoliums made in pieces earlier and if you want to shade with some white wine.
Allow to cook for another 5/10 minutes and our seasoning is ready. Tips: For a perfect pea cooking, you can help by adding a little water to our cannoliers at a time.
At this point put the water in a saucepan with a handful of double salt and boil, pour the dough
When our pasta is in the desired cooking, we drain it, we join it with our preparation and we pass it on. All we have to say is: Good appetite