Pasta Berruto

Pasta Berruto

Fusilli with vegetable ragout

Ingredients

(for 4 people)

Eggplant: 1/2
Zucchini: 2
Mushrooms: Champignon 250 gr
Tomatoes: 100 gr
Onions: 1 small
Extra virgin olive oil: 1/2 glass
Basil: 30 leaves
Parsley: chopped 3 tbsp
Pepper: ground to taste
Salt to taste.
Pasta: Fusilli 350 gr

Ingredients for sprinkling
Parmigiano Reggiano: to taste

Preparation

  1. Wash the tomatoes, clean the mushrooms and cut them into small pieces that are not too large.
  2. Peel the onion and chop finely, then place it in a large pan containing the oil: brown the onion, then add the mushrooms and let them simmer for a few minutes.
  3. Peel the courgettes and cut them into cubes pour the cubes of courgettes into the pan, and finally add the tomatoes.
  4. Coarsely chop the basil leaves and finely chop the parsley.
  5. When the tomatoes have softened too, add salt and pepper and add the basil and the chopped parsley to the pan; mix everything and turn off the heat.
  6. After boiling the penne in abundant salted water, drain when still al dente and throw them into the pan containing the prepared vegetable dressing: sauté everything quickly and serve the penne with vegetable ragù sprinkling them with plenty of Parmigiano Reggiano.
500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr
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1 spiga
500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr
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1 spiga
FUSILLI 36 ARRIGHI.png
500 gr
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1 spiga
500 gr
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1 spiga
500 gr
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1 spiga
500 gr
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1 spiga
500 gr
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1 spiga
Gobbetti Rigati Arrighi.png
500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr
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1 spiga
500 gr
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1/2 di spiga
500 gr
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1 spiga
500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

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