{"id":18248,"date":"2014-12-16T16:55:43","date_gmt":"2014-12-16T15:55:43","guid":{"rendered":"http:\/\/www.charmenapoli.it\/?p=18248"},"modified":"2018-01-11T13:18:02","modified_gmt":"2018-01-11T12:18:02","slug":"ricetta-tipica-napoletana-fusilli-pomodoro-san-marzano-provolone-monaco","status":"publish","type":"post","link":"https:\/\/www.charmenapoli.it\/en\/sapori\/ricetta-tipica-napoletana-fusilli-pomodoro-san-marzano-provolone-monaco\/","title":{"rendered":"Three aces in cuisine. Fusilli, San Marzano tomatoes and provolone del monaco"},"content":{"rendered":"

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\u2019s 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.<\/p>\n

Ingredients<\/strong> for 4 people: 360 gr. fusilli Gragnano, 600 gr. San Marzano tomatoes, 1 medium onion, extra virgin olive oil to taste, salt and pepper<\/p>\n

For fondue Provolone del Monaco: 120 gr. Provolone del Monaco in pieces, 120 gr. of cream<\/p>\n

To decorate: 4 basil leaves, grated Parmesan<\/p>\n

Making of recipe<\/strong><\/p>\n

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.<\/p>\n

Combine the chopped provolone of Monaco with the cream of milk and to melt in a double boiler, then pass through a sieve up.<\/p>\n

Cook the pasta in salted water, drain al dente, stir in the sauce ready.<\/p>\n

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.<\/p>\n

Recommended wine: red wine<\/p>\n

Source: www.ristorantelabasilica.com<\/a><\/p>","protected":false},"excerpt":{"rendered":"

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\u2019s always a fresh plate, simple and fast. Do you want to eat, however, the original? The offer in the Restaurant La […]<\/p>\n","protected":false},"author":6,"featured_media":18252,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1867,12],"tags":[7217,7216,7218,2212,7219],"class_list":["post-18248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","category-sapori","tag-fusilli-di-gragnano-con-provolone-del-monaco","tag-fusilli-fatti-mano","tag-monti-lattari-provolone","tag-provolone-del-monaco","tag-ricetta-fusilli-provolone-del-monaco"],"yoast_head":"\nThree aces in cuisine. 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