Wholemeal Spaghetti with cream of peppers and truffles-today's kitchen… Samanta

Thinking back to the bass with cream of peppers, Samanta wanted to repropose the cream that she liked so much, combining it with a new ingredient extremely ductile, the pasta. He opted for wholemeal spaghetti and completed it with a generous grated truffle. Tasty and full-bodied, this first one will not disappoint you. Let's try it together to prepare it following Samanta's advice.

____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____


400 grams of wholemeal spaghetti
3 peppers
1 bunch of parsley
Truffles to taste
Salt, pepper, chilli and E.V.O. oil Taste

____ _____… ___ _____… __ _____…… _ _____…


To prepare spaghetti with cream of peppers and truffles, we have to start (for photos step by step, click here) cut the peppers in two after washing and depriving of seeds, and adagiandoli on a baking sheet lined with parchment paper. Inforniamoli, then, in oven preheated to 230 ° for 30 '. After cooking time, bake and let them cool inside an envelope (small trick to skin them more easily) then Spelliamoli and put them in a container. Add the parsley, salt, pepper and chilli, a tablespoon of oil and mix with the help of a blender. As soon as we get a smooth and velvety sauce, let's put it aside
We cook the pasta in plenty of salted water for the time indicated in the package then Scoliamola al dente, add the cream of peppers and let's do a couple of minutes. Let's prepare to serve.
_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____

With a kitchen pliers and a ladle, rolled a generous portion of pasta and act in the center of the dish. We complete with a generous grated truffle.

Enjoy your meal!!!!!

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