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Integral Fusilli with pesto sauce with carrot bed and smoked cheese

ingredients

servings

1

Smoked scamorza cheese

50 grams

Carrots

40 grams

Extra virgin olive oil

1 spoon

Iodized salt

4 teaspoons

Red onions from Acquaviva delle Fonti

10 grams

Fusilli corti bucati, pasta

80 grams

Pesto

100 grams

first courses from Italy - Lazio

Integral Fusilli with pesto sauce with carrot bed and smoked cheese

Integral Fusilli with pesto sauce with carrot bed and smoked cheese

vegetarian with gluten with lactose with nuts high in calcium

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Integral Fusilli with pesto sauce with carrot bed and smoked cheese

First Course delicious and easy to cook, ready in max 10 minutes.

Integral Fusilli with pesto sauce with carrot bed and smoked cheese step 1

step 1

Cook the Fusilli integrals for 9 min Al dente or 11 min and simultaneously cut the Scamorza Affumicata dadini.Poi to clean the carrots and cut to Julienne and create a bed of carrots on the plate.

Integral Fusilli with pesto sauce with carrot bed and smoked cheese step 2

step 2

In a skillet to medium-sized insert the scamorza cheese into cubes and even a touch of Red Onion of Acquaviva, all lubricated with 1/2 tablespoon of Extra Virgin Olive Oil and fry for 4 minutes

Integral Fusilli with pesto sauce with carrot bed and smoked cheese step 3

step 3

Once drained the Fusilli, re-insert them into the pan and pour the Pesto Genovese until it mix and then pour in piatto.Togliete then Scamorza from the pan and let it slowly fall on Fusilli.

Integral Fusilli with pesto sauce with carrot bed and smoked cheese step 4

step 4

Thanks for lettura.Un Wave

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