Pasta Berruto

Pasta Berruto
Carbonara di verdure con Caserecce Multilegumi

Vegetable Carbonara with Multilegumi Caserecce

Ingredients

(for 4 people)

Caserecce Multi legumes 320 g

Jackdaws 250 g

Asparagus 470 g

Carrots 200 g

Peas 400 g

Yolks 5

Parmigiano Reggiano 50 g

1 clove garlic

Extra virgin olive oil 20 g

Salt up to taste

Black pepper to taste

Preparation

Boil the water for the pasta and add salt to the boil. Peel the asparagus, snow peas and carrots with a potato peeler and cut them into sticks of about 5 cm. Then shell the peas and move to the stove. When boiling, boil the caserecce. On the fire, place a pan with the oil and the whole peeled clove of garlic. When the bottom has heated up, you can put the asparagus by making them jump 2 minutes over high heat. Then add the snow peas and blanch for another 3 minutes. Add 1 ladle of pasta cooking water and then continue pouring the carrots. Finally add the peas. Season with salt and pepper and cook for 6-7 minutes, stirring occasionally. Pour the egg yolks into a bowl with the grated Parmesan. Mix well with a whisk. Remove the garlic clove from the vegetable dressing and then drain the pasta directly into the sauce. Skip everything and then, turning off the heat, add the egg yolks to the pan. Pour a little water from the pasta into the same bowl as the egg yolks and pour into the pan, adjusting the density of the cream. Then give a final stir and proceed to serve. A final sprinkle of black pepper and your vegetable carbonara is ready: serve immediately!

500 gr
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1 spiga
500 gr
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500 gr
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500 gr
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500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr
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1 spiga
500 gr
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1 spiga
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