Organic wholemeal fusilli au gratin with potatoes and parmesan
A very simple and unconventional recipe, in full #PastaYourWay style!
This recipe is part of the "Give me 3 ingredients" Recipe Collection, created in collaboration with Chef Mendo Fabio Mendolicchio
Ingredients
(per person)
80 gr of organic wholemeal penne
1 potato of about 50/60 gr
30 gr of aged Parmesan cheese (26/22 months)
Preparation
1) Bring the water to a boil, I recommend without salt to leave the taste of the pasta unaltered! In the meantime, wash the potatoes, peel them and cut them to blanch them.
2) Cook the BIO wholemeal penne with the potatoes sliced with a mandolin blade or finely. Drain the pasta and potatoes in a bowl, add a pinch of salt and the grated Parmesan. Mix and arrange in a mold and brown in the oven.
3) Take the wholemeal fusilli out of the oven on a plate and decorate with the blanched skins and the potato curls. Enjoy this pasta in simplicity!
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CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
