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Orecchiette with turnip greens, crisp pork guanciale, raw clams, fried garlic and Formaggio di Fossa cheese
Linguine in a baccalà sauce together with a walnut sauce and fried bread
Spaghetti with Lobster, Cream of Broccoli and Bacon Foam
Egg Strozzapreti stewed in baked Pachino cherry tomatoes, tiny lamb meatballs seasoned with thyme, Taggiasche olives and pecorino di Fossa cheese
Fusilli with Chicken & Pesto sauce
15 - 30 min
Ingredients
Preparation
- Heat the oil in a medium pan and cook the chicken for 4 minutes until brown
- Add the courgettes and beans and cook for 3 minutes, until softened
- In a separate bowl mix the Sacla’ Pesto and the mascarpone cheese
- Pour the sauce into the pan and simmer gently for 5 minutes, stirring occasionally
- Meanwhile, cook the pasta to your liking in a large pan of salted, boiling water
- Drain the pasta and stir into the sauce
Spoon into bowls and sprinkle with Parmesan shavings
See other recipes
Orecchiette with turnip greens, crisp pork guanciale, raw clams, fried garlic and Formaggio di Fossa cheese
Linguine in a baccalà sauce together with a walnut sauce and fried bread
Spaghetti with Lobster, Cream of Broccoli and Bacon Foam
Egg Strozzapreti stewed in baked Pachino cherry tomatoes, tiny lamb meatballs seasoned with thyme, Taggiasche olives and pecorino di Fossa cheese