Procida, fusilli with green peppers in my own way

Receive and publish cum received this recipe from one of our loyal fans, indigenous thoroughbred island of Arturo.

The dish is easy assuming you have someone on hand to make clean green chilies, otherwise you’ll have to do it yourself. Once cleaned the peppers, freeing them from seeds white interior, that seem to never end, heat the oil with a few leaves of basil and when it at the right temperature before adding chilies (I recommend thoroughly dry, otherwise the oil squirts everywhere kitchen and his wife protest) and then the tomatoes datterini cut only halfway.

But we are sure that Sergio Gradogna coli writing for Charming, would cut them even four. You do whatever you want anyway. Cooking is short and depends on the size of tomatoes and peppers. Much better if both are small, because most tender and delicious.
Put the pasta to cook in salted water and drain al dente to continue cooking in the pan.

The smoked cheese is cut into small squares small to ensure that amalgam well with the rest of the ingredients. Then mix until a homogeneous result and serve with fresh basil. This recipe does not have a name because she was born an August evening using what I had both in the fridge and is nell’orticello and this is just my way. But I assure you, and NOR show.

Bon appetit to all and bye bye from Procida

Gian Luca

Ingredients for 4 people: 600 grams of small green peppers, 500 grams of datterini tomatoes, basil, 400 gr Fusilli, Extra virgin olive oil, 250 grams of smoked cheese of Vico Equense and Agerola, Hot pepper (if desired)