Italiano
The recipes of traditional Neapolitan cuisine.
Transform simple products of the land has always been a special art and therefore not for everyone. In this recipe, on the ancient tradition of the area on the slopes of mount Vesuvius, best known in the original version called “fusilli at Vesuvius,” there is a merger of two of the products from more intense color result of Terra Felix. Combine you also parsley and tomato piennolo. It will be a marriage of flavors guaranteed success.
Ingredients for 6 people: gr.600 paccheri Gragnano smooth, 500g hanging cherry tomatoes, 1dl olive oil extra, 1 small onion, 1 clove garlic, 1 handful of chopped parsley, 1 handful of basil leaves Neapolitan fresh, gr. 100 Parmesan cheese
For the pesto: 4 bunches of basil Neapolitan 2dl. olive oil extra, 100 grams grated cheese, 1 clove garlic, 1 tablespoon pine nuts, almonds gr.70
Making of recipe
For the pesto (if you do not want to use the mortar), put all the ingredients in a blender and blend until the ingredients have not taken on a kind of a creamy consistency. In a pan, put oil and sauté the chopped garlic and onion, adding a handful of chopped parsley, basil leaves with broken hands and tomato slices. Little salt and cook on low heat. Dried liquid and add the tomatoes off the pesto prepared earlier. In another pot, cook the paccheri paying attention to the salting. When cooked al dente transfer them to the pan with the sauce and toss, adding parmesan. Add salt if necessary, and if you want, serve, garnishing the dish with a trittrico of fresh basil leaves.
