Yesterday I went to the market in my country and I noticed that spring depopulated with its products on all stalls, then click the will of fresh food and fast to prepare.
I bought so much stuff that I do not know if my fridge (albeit large), can contain the whole.
Among the delicious little things, I also got a lovely bunch of spring onions fresh fresh and beautiful.
SPAGHETTI WITH SPRING ONION AND ALMONDS SALTED RICOTTA
4 PEOPLE 400g spaghetti alla chitarra (those wonderful Garofalo)
1 bunch of spring onions 100g
toasted sliced \u200b\u200balmonds ½ lemon zest
100g ricotta from scratch
oil, salt, pepper and nutmeg
Preparation
First boil the water and it boils down to throw the spaghetti.
Meanwhile, cut the onions into strips (a little 'green stems) and sauté gently in oil. Apart
toast the almonds. When the pasta
is cooked pour it into the pan of onions and Sautee together with all other ingredients except the last one before mandorle.Per bring to the table, sprinkle with almonds and a little more 'cottage cheese.
B
I bought so much stuff that I do not know if my fridge (albeit large), can contain the whole.
Among the delicious little things, I also got a lovely bunch of spring onions fresh fresh and beautiful.
SPAGHETTI WITH SPRING ONION AND ALMONDS SALTED RICOTTA
4 PEOPLE 400g spaghetti alla chitarra (those wonderful Garofalo)
1 bunch of spring onions 100g
toasted sliced \u200b\u200balmonds ½ lemon zest
100g ricotta from scratch
oil, salt, pepper and nutmeg
Preparation
First boil the water and it boils down to throw the spaghetti.
Meanwhile, cut the onions into strips (a little 'green stems) and sauté gently in oil. Apart
toast the almonds. When the pasta
is cooked pour it into the pan of onions and Sautee together with all other ingredients except the last one before mandorle.Per bring to the table, sprinkle with almonds and a little more 'cottage cheese.
B
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