Stuffed escarole
first courses from Italy
Fusilli with spelled with pesto of leaves, capers, almonds and nuts
Fusilli with spelled with pesto of leaves, capers, almonds and nuts
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Here is a simple anti-waste recipe for you. You can modify it by adding the scraps of the vegetables you have stored in the fridge because with these arrangements the result will always be tasty. Ume Sapiens recipe for Ilcircolodelcibo
preparation
step 1
Boil the water for the dough.
step 2
When it booms, sala and dives fusilli. Drain to the tooth keeping the cooking water.
step 3
He swallows and leaves the leaves, removing only the stiffest and fibrous stems.
step 4
Pour oil and garlic into frying pan, when sizzling, add the leaves and capers, without salt.
step 5
Cook for only 5 minutes with a little water of baking pasta, without adding any salt
step 6
Turn off the fire and transfer to the mini pimer mouthpiece.
step 7
Frull with roasted almonds and a little baking water until you get a pretty slow cream, which will keep the dough.
step 8
Put the sauce in the frying pan and hold with the fusilli for a minute.
step 9
Add little water if it is necessary to make the dough more creamy.
step 10
Served with dusty nuts.