sweet peppers (like croissants)
tuna (2 cans)
cream 1 small onion
parsley 1 clove garlic, black pepper
white wine salt
oil 1 knob of butter
grated cheese Method:
In a pan put some butter and some oil as soon as the butter cipogla has melted add the finely chopped and a clove of crushed garlic (which then it will be removed) fry for a few minutes add the onion and peppers cut in thin strips. Let them brown a bit, put a pinch of salt, add the tuna and then mix well. Add some black pepper, parsley shoot a little and add a glass of white wine, allow to boil and pour a ladle of pasta cooking water. As soon as it is al dente, drain and pour into the pan with the peppers. Sautee a few minutes and add the cream to thicken and add a little grated cheese, a few more minutes and turn off the gas, Serve. Here
Mara's Kitchen - Pennette fantasy You can find my video recipe.
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