Good day and good week.
I open the week with a delicate and fragrant recipe for a dish full of flavor, but also lightness.
Above is a sauce that is prepared in a short time, so it can be fine if you have guests at the last minute, quick but effective visual and gustatory.
Ingredients for 3 people:
For the cream of bell pepper:
yellow pepper 1 small white onion 1 fresh
few leaves of marjoram
2 tablespoons extra virgin olive oil salt and pepper to taste
vegetable broth as needed
some roasted and chopped pistachios
For the fondue:
70 g of freshly grated pecorino cheese
fresh cream or milk salt and pepper to taste
a c extra virgin olive oil
Method: Put on gas
a pot of water to boil and in the meantime, prepare the cream and fondue. Place in a nonstick skillet
the chopped onion, finely sliced \u200b\u200bgreen pepper and marjoram, add oil and let go a few minutes to flavor. Pour
hour broth, season with salt and pepper, lower the gas and cook for about ten minutes.
Now put everything into the pot and whisk minipiner.
For the fondue together in a small saucepan with oil, cheese and milk or cream, season with salt and pepper and cook until moving everything to the consistency of a cream.
When the pot boils pour the spaghetti and cook.
Drain and place in a pan with some cream cucchuiaio pepper to taste and mix.
Now make the dish.
funds of funds, over spaghetti and some decorum teaspoon pepper cream, a sprig of marjoram and chopped pistachios.
Enjoy !!!!!!!!!!!!!!!!!!!!!!!
