Maccaroni in green sauce (Tortiglioni)

by | Apr 29, 2011 | Pastry | 0 comments

Maccaroni in green sauce (Tortiglioni)
(serves 4)

11 ounces (320 gr.) macaroni (Tortiglioni)
3 small zucchini
2 spring onions
7.054 ounces (200 gr.) peeled beans
7.054 ounces (200 gr.) goat Robiola (or goat fresh cheese)
4 tablespoons heavy cream
4 tablespoons full fat milk
½ glass of dry white wine
1 bunch of basil
olive oil
1 pinch of salt
pepper

Shell the beans. Put them in boiling water for a couple of minutes and peel them. Wash the zucchini, trim both ends and cut into sticks. Fry the onions in a saucepan with 3 tablespoons oil, add the white wine and stir. Combine the beans and zucchini and cook over medium heat for 7-8 minutes, adding a few tablespoons of water, if necessary. Cook pasta in salted water. Meanwhile, melt the Robiola in a large pot, add slowly cream and milk. Drain the pasta “al dente”, pour in the pan with the cream, add zucchini, beans and a pinch of salt. Add ground pepper and flavor with basil leaves. Serve hot.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Other recipes

Pistachio and lemon cake

Pistachio and lemon cake

Today I propose you a pistachio and lemon cake: its consistency is dense and fragrant. The lemon gives a particular aroma, enhancing the flavor of the pistachio. The scented white chocolate and lemon ganache gives the cake creaminess and a little sourness, without...

Rustic dark chocolate and hazelnut tart

Rustic dark chocolate and hazelnut tart

Rustic dark chocolate and hazelnut tart: an easy dessert to make, but delicious in its simplicity. The chocolate custard perfectly matches with hazelnuts and with the pie crust, crunchy outside and soft inside. The creamy filling and crunchy side make this tart...

Almond Cantucci

Almond Cantucci

Who does not know Cantucci? The most famous traditional Tuscan cookies. First, you bake them as logs, then you cut into oblique slices and bake them again until golden brown and crispy. Traditionally, cantucci are dipped in Vin Santo, but the can be served with...

Pin It on Pinterest

Share This