Pasta Berruto

Pasta Berruto
Ricetta Spaghetti Bio 1881 con Cavolo Verza e Capperi

Spaghetti with Red Cabbage and Capers

A very simple and very tasty recipe.

This recipe is part of the "Give me 3 ingredients" Recipe Collection, created in collaboration with Chef Mendo Fabio Mendolicchio

Ingredients

(quantity per person)

80gr of Spaghetti

50 gr of Red Savoy Cabbage

A handful of capers to taste

Preparation

  1. Bring the water to a boil, I recommend without salt to leave the taste of the pasta unchanged! In the meantime, cut the red cabbage into julienne strips (finely).
  2. While the spaghetti are cooking, chop the capers and part of the red cabbage prepared in the first step. Drain the pasta, keeping a little cooking water to toss with the pasta. Blanch the other part of the cabbage that will be the basis of the spaghetti for a minute.
  3. Brown the chopped capers and cabbage in the oil, add a pinch of salt and toss with the spaghetti. Enjoy this pasta in simplicity!
500 gr
x Carrello/CartACQUISTA
2 spighe
500 gr
x Carrello/CartACQUISTA
2 spighe
500 gr
x Carrello/CartACQUISTA
2 spighe
500 gr
x Carrello/CartACQUISTA
2 spighe
500 gr
x Carrello/CartACQUISTA
2 spighe
500 gr
x Carrello/CartACQUISTA
2 spighe
500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

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