Gta C0000005 Hata Kodu Ne Demek

Twist and chicory salad with pecorino

I do not know how my mother learned of this recipe, if you know a friend of his, if he read it in one of the many cookbooks or cooking magazines who collected, or was it one of his many experiments . When the proposed always a great success.

It 's a simple and flavorful sauce.

Ingredients:

350 g Helical

400 g of tomato

80 g shelled pistachios

100 g pecorino

1 onion Borettana

1 clove garlic

1 small red pepper (the amount of pepper varies depending on the type and tastes)

extra virgin olive oil salt

Preparation:

Chop coarsely pistachio nuts in a mortar or a mixer.

Take a pan you fry the onion and garlic in extra virgin olive oil and pepper, add the tomato puree and cook for ten - fifteen minutes. It adds three-quarters of the chopped pistachios and a handful of grated cheese, turns around and you go for a few minutes.

to cook pasta in salted water, drain and joins the gravy and goes up for a minute. S'impiatta pasta wiping it with the remaining chopped pistachios, pecorino and a drizzle of extra virgin olive oil.

participate in the contest with this recipe of Catherine's Kitchen Tatin , Gold green Sicilian