PadelleAntiaderenti.com - ricette tipiche e non

You first of all skin the tomatoes, plunging them in hot water for 10 seconds and therefore eliminating the skin and the seeds to the inside.
You heat the oil in a casseruolina with the cloves of garlic minced without making them darken. You unite the pulp of the tomatoes chopped and you allow to cook for about 15/20 minutes to low fire, up to when there will be no more water in the casserole.
Salt the juice and united you the minced peperoncino (only a part if is fresh!) or some crumbled dry peperoncino.
You boil the pasta select (classical the pens) and seasoned with the juice, sprinkling to like with grated pecorino.

Note: as for all the juices they are fundamental the tomatoes. In season used the perinis, the rest of the year if you find red tomatoes, mature and not too much firm grounds use you them, otherwise better refolding on a box of bald or of pulp of good quality.

regional typical recipes

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Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

regional typical recipes