Pasta
Perche la pasta, dice mamma, si mangia al dente.
Ingredients for 4 people
- 280g of fresh fettuccine
- 20 sweet dried peppers
- 4 eggs
- 8 anchovies in oil
- A dozen black olives
- 40g of grated pecorino cheese
- 4 tablespoons of extra virgin olive oil
- Salt
- Resource: Article source: Giallo Zafferano
- Link: https://ricette.giallozafferano.it/Pesto-di-zucchine.html
- About: GialloZafferano inspires Italians to cook since 2006. Our website has been the main point of reference for many food lovers: for who wants to improve their cooking skills or simply loves to prepare traditional Italian recipes, and for those who want to constantly impress with new ideas.
Ingredients
- Cooking spray
- 1 lb. uncooked gluten-free elbow macaroni (such as Tinkyada Brown Rice Pasta)
- 4 Tbsp. unsalted butter
- 1/4 cup gluten-free all-purpose flour (such as King Arthur or Cup4Cup)
- 2 1/2 cups whole milk
- 2 tsp. gluten-free stone-ground mustard
- 1 1/2 tsp. kosher salt, plus more for salting water
- 3/4 tsp. black pepper
- 1 lb. fontina cheese, shredded (about 4 cups)
- 8 oz. Colby Jack cheese, shredded (about 2 cups), divided
- 1/4 cup cooked and crumbled gluten-free bacon (from 4 bacon slices)
Ingredients
- 70 g. of basil
- 70 g. of olive oil
- 50 g. of parmesan cheese
- 30 g. of pecorino sardo
- 30 g. of pine nuts
- 2 garlic cloves
- 3 grams of thick salt
- Resource: Article source: Giallo Zafferano
- Link: https://ricette.giallozafferano.it/Pesto-di-zucchine.html
- About: GialloZafferano inspires Italians to cook since 2006. Our website has been the main point of reference for many food lovers: for who wants to improve their cooking skills or simply loves to prepare traditional Italian recipes, and for those who want to constantly impress with new ideas.
Ingredients
- Zucchini 200 g
- Extra virgin olive oil 125 g
- Salt up to 2 g
- Pine nuts 30 g
- Parmigiano Reggiano DOP to be grated 30 g
- Basil 10 g
- Pecorino to grate 30 g
