This fragrant and very tasty powder, try it to light a white pasta, or butter ravioli. The hazelnuts also make the mixture very suitable to complete a risotto with mushrooms
- 400 g maltagliati
- 70 g Pecorino Romano Dop
- 50 g breadcrumbs
- 50 g toasted and peeled hazelnuts
- 20 g parsley
- green pepper
whisk 70 g of Pecorino Romano Dop crumbled with 50 g of breadcrumbs, 50 g of toasted and peeled hazelnuts, 20 g of parsley leaves and 1 teaspoon of green pepper.
You do cook the pasta in abundant salted water, drain and season with the butter and the aromatic powder.
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