Maccheroni al pettine
Price per pack 500ge
Pasta Cavaliere Giuseppe Cocco is the most traditional italian pasta made in Fara San Martino, Abruzzo. Brass died with low extrusion Slow drying process under direct sunlight Always al dente it is simply the best Italian artisanal pasta available.
MACCHERONI AL PETTINE WITH CULATELLO AND PARMIGIANO CREAM
INGREDIENTS: Pasta Maccheroni al pettine 400g, Culatello 200g, Butter 30g, Sage 15 leaves.
FOR THE PARMESAN CREAM: Whole milk 500ml, Butter 30g, 00 flour 30g, Parmigiano reggiano to be grated 50g
PROCEDURE: To prepare the maccheroni with culatello and cream of parmigiano, we need to start from the cream. In a saucepan melt the butter and, once melted add the flour, stirring with a whisk to get a well-mixed roux. At this point add the milk, which you have heated in a saucepan, and dissolve all the mixture, mixing well with the whisk. Continuing to mix, cook the mixture over low heat until it thickens. Remove the saucepan from the heat and add the Parmigiano Reggiano grated a little at a time. Mix the Parmesan well with the béchamel and put it aside. Cut the culatello into strips and prepare a pan where you can flavor 30 grams of butter with the sage leaves well cleaned. Combine the culatello in strips, keeping a little aside for the final decoration of the dishes, and sauté for 10 minutes over low heat. Cook the maccheroni in boiling salted water, drain and add them in a pan with the culatello and sage. Finally add the cream of Parmesan and mix well all the ingredients. Serve the maccheroncini al combine with hot culatello and parmesan cream, decorating the dishes with a few strands of culatello.
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