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MessagePosté le: Dim 17 Déc - 07:27 (2017)    Sujet du message: La Terra Dei Cuochi Imma Ferraro Répondre en citant

La Terra Dei Cuochi Imma Ferraro
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Let's add some salt and wait until it boils.. After 7/8 minutes, our Pasta and Beans is ready. Now it’s boiling, put in the pasta. We selected a variety of beans from Campania, adding grated ginger, mint and basil.. Lardo intensifies the fragrance.. Pork lard, tomato puree, spaghetti that we'll be breaking-up later, garlic, spring onions , ginger, basil and mint.. Lastly, a traditional little-known bean from Campania, formella beans.. Hi everybody, I'm Marianna Vitale and we're at SUD restaurant.. I'm going to show you the recipe for traditional Pasta e Fagioli, Pasta and Beans.. To finish the dish, let's prepare the basil and mint by cutting them into julienne strips. A spoonful of lardo. The pasta is almost ready.. And lastly, a bit of oil.. And the spring onion.. Let's start introducing the ingredients: the first bean is cannellini, followed by tondini beans, much smaller.. Now let's turn off the heat to make it rest better.. Now that it’s hot, let's add water, as much as is needed for the pasta.. We can plate it.. Let's cover it, leaving space for some steam to escape.. Next add spring onion and herbs. We’ll begin sautéing a mixture of grated garlic and ginger.. Next add the tomatoes and beans.. First, some olive oil and then add the chopped lardo. Then we can start preparing our finely minced lardo. Let's go on mincing the lardo until it has a creamy consistency. 9f3baecc53
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