holds the second pitch that you can freeze and store for winter as that of the post. Even with this you can dress penne, farfalle, orecchiette and so on.
INGREDIENTS
2 red peppers 3 tablespoons pine nuts 3 cloves garlic
80 g of parmesan cheese 6 tablespoons extra virgin olive oil
Thoroughly wash and clean the peperono remove seeds and inner white. Cut them into strips. Put all the ingredients to the mixer until the mixture is dense. This dose filled 6 containers of aluminum portion. If frozen, when you want to use it, pull it out a couple of hours before and refrigerate, ripassatelo then in a pan with a knob of butter.
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