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Appetizer:
Fresh farmer bread
Grilled Organic Artichokes Sottolio
Olivozzo Extra Virgin Olive Oil
Simply toast a common fresh farmed bread till it becomes light brown, and lay on the top the grilled artichokes sottolio.
Main Course:
300 gr Trofie Pasta
280gr Pesto alla Trapanese
Extra Virgin Olive Oil
Whole Sea Salt – Cuor di Sale
Black pepper
1- Put min. 4 liters of water on fire. Aside, take a skipping pan, put 3 table spoons of extra virgin olive oil, 1 smashed garlic, stir fry for about 2 minutes at low fire.
2- Keep aside your delicious "soffritto" and let cool down for 1 minute.
3- Add Pesto alla Trapanese sauce, salt and pepper, and keep cooking for 1 minute at low fire.
4- As soon as the water is at the highest temperature (boiling strong) put 1 and a half table spoon of salt, meanwhile it's time to put in the pasta!! turn often and check the cooking state of pasta every 2/3 minutes:you doesn't want miss the “al dente” point! Drain, add the sauce and skipp, add pasta water if results too dry.
Sweet moment:
Time to enjoy our sweet treat... classic Tuscan Cantucci (biscuits with almonds)... selected for your temptation!! Try them along with Passito Wine or Vino Santo.