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PENNING TO WHITE TONNES

ingredients

servings

2

Mezze penne rigate, pasta

200 grams

Extra virgin olive oil

to taste

Garlic

1 wedge

Anchovies

5 fillets

Parsley

4 sprigs

Full fat milk

1 glass

Tuna in water

1 can

first courses from Italy - Lombardia

PENNING TO WHITE TONNES

PENNING TO WHITE TONNES

with gluten with fish with lactose high in iron high in calcium source of C vitamins source of D vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

PENNING TO WHITE TONNES

This is an evolution of my milk delicacies, as the recipe originates from my outline.

MILK FROZEN

prepare first

MILK FROZEN

PENNING TO WHITE TONNES step 1

step 1

As you cook the pasta in the classic ways, prepare a low frying pan to pour a spoonful of evo oil, 4 anchovies and a clove of garlic.

PENNING TO WHITE TONNES step 2

step 2

Let the anchovies melt and, after removing the garlic, add the tuna and let it cook for a few minutes.

PENNING TO WHITE TONNES step 3

step 3

Prepare the fennel sauce just by blending the recipe "FINOCCHI A MILK" with a glass of milk.

PENNING TO WHITE TONNES step 4

step 4

When the dough is ready (LEAVE HUMIDITY SO MUCH ABOUT WIPERS WITH OTHER ELEMENTS) pour into the pot with the tuna and add the cream of fennel.

PENNING TO WHITE TONNES step 5

step 5

Cook for another two to three minutes, served with fresh parsley.

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