Three aces in cuisine. Fusilli, San Marzano tomatoes and provolone del monaco

Made with typical products made in Campania the dish tastes a lot more. Red gold and flavor.

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Fusilli pomodoro e provolone del monaco

Made with the typical products made in Campania dish tastes a most. But if you are outside of the borders of the land of Vesuvius, do the same with what you have available. It’s always a fresh plate, simple and fast. Do you want to eat, however, the original? The offer in the Restaurant La Sacristy in Sorrento that, in this case, is our source.

Ingredients for 4 people: 360 gr. fusilli Gragnano, 600 gr. San Marzano tomatoes, 1 medium onion, extra virgin olive oil to taste, salt and pepper

For fondue Provolone del Monaco: 120 gr. Provolone del Monaco in pieces, 120 gr. of cream

To decorate: 4 basil leaves, grated Parmesan

Making of recipe

In a pan with oil fry the chopped onion. Followed paid San Marzano tomatoes mushy with your hands. Cook over medium heat. Add salt and pepper.

Combine the chopped provolone of Monaco with the cream of milk and to melt in a double boiler, then pass through a sieve up.

Cook the pasta in salted water, drain al dente, stir in the sauce ready.

Pour in the mirror in a sauce pot, place over fusilli creamed. Complete with a tablespoon of melted cheese, garnish with basil leaves and grated parmesan.

Recommended wine: red wine

Source: www.ristorantelabasilica.com