Happy hour? First course? Tidea by chef Daniel Persegani , innovative dish and pleasant taste, the flavor of salted pork, blends with the
freshness of the first sale, the note of intense rocket completes the work.
Recommended wine: Bardolino Doc claret Estate Naiano, rosé, characterized by a fruity note, light body and fresh acidity.
And now … LIGHT THE FIRES!
INGREDIENTS:
- 300g of plots spelled
-1 Bunch of rocket
-1 Clove of garlic
-100g Cheese primosale
-100g Of salted pork slices
-Oil Evo qb
-Salt and pepper to taste
WEAR THE APRON, WASH YOUR HANDS, BEGIN! Thoroughly clean the rocket after it is drained and cut finely. Rub a good bowl with a clove of garlic, add the arugula and diced primosale, seasoned with olive oil and freshly ground pepper. After draining the pasta, put it in the bowl and expect that grow cold. Once warm, add the salted pork cut into thin strips. I served this pasta in small glasses … an idea more!
Et voilà…a new pasta!
