Pasta is one of the foods most liked by children and, in addition, it is very easy to prepare. For more recipes and cooking tips here we have a page that will give you good advice bonfiresteakhouse.
That’s why Sapos y Princesas, in collaboration with Pasta Garofalo, we teach you how to prepare three succulent Italian pasta recipes, ideal to surprise the most demanding diners.
A delicious recipe that will delight you all equally. You can play with the ingredients to create your own version.
400g by Fusilli Garofalo
100g of ham in taquitos
2 pieces of zucchini
40g of reggiano parmiggiano cheese
Extra virgin olive oil
Wash the zucchini well and cut it into squares (do not remove the skin). Cook in a pan covered with the same cooking steam, correct salt, uncover and cook until golden brown.
Add ham and let it brown lightly.
Cook Garofalo Fusilli pasta in salted water for 11 minutes until al dente. Pour the pasta once drained directly into the pan, add the parmiggiano, a few tablespoons of the cooking water and a splash of oil. Reduce and serve.
Casarecce garofalo to Genoese pesto
Casarecce is a type of traditional pasta from southern Italy. A succulent dish with which you can give a special touch to your dishes.
400g of Casarecce Garofalo
50g of basil
30g of Pinones
Half a glass of virgin olive oil
50g grated parmiggiano reggiano
20g of grated pecorino cheese
Toast the pine nuts in a pan and let them cool.
Add the basil branches in a chopper. Go adding the rest of the ingredients (pine nuts, cheeses, garlic, oil and salt) in parts and start to chop little by little so that the sauce does not get too hot and keep the thickness. Pour the sauce into the bowl where the pasta will be served.
Cook Garofalo Casarecce pasta in salted water for 11 minutes until al dente. Once drained, add the pasta in the bowl and stir with the sauce. Add a few tablespoons of the cooking water to finish stirring and serve.