Fini Fini pasta of Arso wheat flour with spicy Escarole from Esperia, fillets of basil scented Tomato and cornetto Peppers from Pontecorvo

Fini Fini
Inglese

INGREDIENTS FOR 4 PERSONS

10 oz. leaves of escarole from Esperia ( FR ), 1 red pepper, 7 oz. Fillets of riped tomato, 4 sprigs of basil, 1 clove of garlic from Castellir ( FR ), 7 oz. of cornetto peppers from Pontecorvo, 1.40 oz. ml of extra virgin BIO olive oil.

For the fini fini pasta, 7 oz. of arso wheat flour, 7 oz. ox remixed semolina, 2 egg yolks, water as needed.

PROCEDURE

For the fini fini pasta, make a bowl with the flours, place the eggs in the middle, adding a little water to knead, knead until the dough is nice and smooth, place it in a bag and let it rest for 2 hours. Roll out the dough very thin with a rolling pin, roll up and cut very thin as spaghetti, allow 2 hours to let it dry.

For the peppers, clean and cut into julienne strips, place in a baking tin and bake for 7 minutes.

DIRECTIONS

After you washed and chopped the escarole, blanch and season with 1 garlic clove, add the thinly sliced and peeled tomato fillets, 8 chopped basil leaves, 0.35 oz. of oil per person. Cook the fini fini pasta in water with little salt, drain and add to the sauce,mix and lay over the cornetto peppers of Pontecorvo, decorate with basil

NUTRITIONAL VALUES

  • PROTEINS: 1.92 oz.; 11,9%
  • LIPID: 1.93 oz.; 26,9%
  • CARBOHYDRATES: 9.89 oz.; 61,2%
  • TOTAL FIBER: 1.03 oz. g
  • ENERGY: 1836 kcal; 459 kcal for person

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