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Spaghetti with six tomatoes and fried basil

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There are those who prepare the dough to 3 tomatoes,
Who to 4,
I have tried all the qualities of tomatoes available at my local market
and I made a sauce with 6 kinds of tomatoes seasoned with  wonderful vermicelli Neapolitans.
Cherry tomatoes, datterini,
red cluster, piccadilly,
sundried tomatoes and passed,
combining crispy bacon
crisp note: a few leaves of fried basil.
Recommended wine:
East east east of Montefiascone, wine cooler and structured
thanks to a good level of acidity.

  And now … LIGHT THE FIRES!

INGREDIENTS:

-360g Vermicelli Neapolitan

-Half Red onion

-1 chilli

- Piccadilly cherry tomatoes, cherry, plum,

red cluster (a handful per type)

-4 Tablespoons of tomato puree

- 15 sun-dried tomatoes

-A Grated ginger

-2 Slices of bacon

-Oil Evo qb

- Salt to taste

- 4 basil leaves

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Cut the bacon strips in a frying pan with a little olive oil,
sauté the grated onion and grated ginger,
add the bacon and let it become crisp, gather out a part of it,
keep it aside to decorate the plate.
If you prefer, you can blanch the tomatoes in
boiling water for about 2 minutes and then pass into water and ice to quickly peel,
and put them in a pan
with the bacon and onion and,
add the past and when the sauce is almost cooked, add the sun-dried tomatoes cut into strips,
salt,
drain the pasta and and put it in the pan  with the tomatoes,
fry  basil and serve with crispy bacon, tomatoes, basil buckets.

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Et voila … a simple dish taste special!

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