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half-sleeves with Roman style

ingredients

servings

3

Sliced pork belly

50 grams

Pachino tomatoes

6 unit

Mezze maniche, pasta

300 grams

Onions

1/3 half

Roman pecorino cheese

50 grams

first courses from Italy - Lazio

half-sleeves with Roman style

half-sleeves with Roman style

with meat with gluten with lactose high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

half-sleeves with Roman style

extraordinary combination between pancetta and pecorino

half-sleeves with Roman style step 1

step 1

put the water on the stove to boil in the meantime. Take a pan to add oil and fry the bacon in small pieces

half-sleeves with Roman style step 2

step 2

to taste, add a little of Ariosto, halfway through cooking the pancetta add two slices of onion

half-sleeves with Roman style step 3

step 3

As soon as the onions are browned, blend with white wine and add the previously cut pachino.

half-sleeves with Roman style step 4

step 4

When the pasta is cooked, take some water because we need it later, skip the pasta in the pan adding the cooking water.

half-sleeves with Roman style step 5

step 5

once the dough is garnished with the flakes of pecorino cheese.

half-sleeves with Roman style step 6

step 6

Enjoy your meal!!!!

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