the Spaghettoni Rummo Grossi N٥220 , i am very Happy to buy it in Netherlands by >>
https://www.peccatidigola.nl/rummo-spaghettoni-grossi-nr-220-500g
ingredient for this recipe :
garlic, oil, chilli in oil and
cherry tomatosauce all home-made and sterilised in close jar , 40 mn in cooking water
tomato passata
Vietnamese snails cooked in the Brussels "Caricole" style
very spicy snail broth
spaghettoni Rummo N 220
fresh basil
grana or pecorino cheese
salt if necessary
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procedure
cook 100 g of pasta, 2 liters of water 10 g of salt I put 7 g
leave it al dente 2 minutes behind
put all the above ingredients in a pan, do like a spaghetti with garlic, oil and chilli pepper, add the tomato sauce and tomato puree, drain the pasta and risotti it for 2 minutes in tomato sauce with a little spicy snail broth
finish with adding basil and cheese
Ps
if you like it, add a little cream or a knob of butter and serve
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