Flan potatoes with ham, zucchini and mozzarella
21 recipes
Means rigatoni with mullet and fondue of cream, with hazelnuts
ingredients
servings
4
Rigatoni, pasta
320 grams
Mullet roe
20 grams
Hazelnuts
40 grams
Mozzarella, Fior di latte
250 grams
Full fat milk
2 spoons
first courses from Italy
Means rigatoni with mullet and fondue of cream, with hazelnuts
Means rigatoni with mullet and fondue of cream, with hazelnuts
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
a plate of pasta quick and easy to prepare and that will please all diners!
preparation
step 1
First they do boil the rigatoni in boiling salted water resources and in the meantime it deals with the dressing.
step 2
In a saucepan heat will make two tablespoons of whole milk: when it reached the boiling point, will you add the diced mozzarella. It melts well.
step 3
They split the hazelnuts, is clean and chop coarsely. They make toast on non-stick pan for a few seconds, a high flame: as soon as the hazelnuts begin to smell, immediately turns off.
step 4
Drain them rigatoni al dente, pour into pot and there is added to the melted mozzarella. It does stir over high heat for a few moments, and if necessary, a bit of whole milk so that it creates a sauce
step 5
It impiatta immediately, adding a sprinkle of toasted chopped hazelnuts.
