Best Advice to Homemade Appetizing Mezzi paccheri con arogosta al nero di seppia
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To prepare an unforgettable Mezzi paccheri con arogosta al nero di seppia, below are the components required:
- You need 1 of lobster tail, mine was already cooked.
- Get 400 g of pasta.
- Use 1 of small packet of squid ink - talk to your fishmonger.
- You need Clove of garlic.
- Take Handful of cherry chopped tomatoes.
- You need of Olive oil.
- Use to taste of Salt.
- Provide of Glug of white wine.
- Use of Fresh parsley.
After preparing the materials, now you are ready to make your tasty Mezzi paccheri con arogosta al nero di seppia by following the instructions on this section:
- Remove flesh from the lobster tail. Bring a pot of salted water to the boil.
- When it is boiling, add the ink to the water, then add the pasta and cook according to instructions. Heat oil in a pan and cook garlic for 1-2 mins.
- Remove garlic. Add lobster flesh and the wine, let it evaporate. Now add the tomatoes and a ladle of pasta cooking water. Drain pasta al dente, add to sauce, mix and serve with fresh parsley.
Disponibilità: Salvo disponibilità: Regione: Campania: Maggiori dettagli. Produttore: La Fabbrica della Pasta di Gragnano. La Fabbrica della pasta di Gragnano produce secondo i dettami dell'alta tradizione di famiglia. Fate sfumare con il vino, unite la passata di pomodoro, un pizzico di sale fino e di pepe nero. Intanto cuocete la pasta e scolatela al dente.
Recipe : Mezzi paccheri con arogosta al nero di seppia
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