FUSILLI CON CREMA DI VERDURE E FONDUTA DI GRANA
FUSILLI WITH VEGETABLE CREAM AND GRANA PADANO CHEESE FONDUE
Ingredients
Fusilli Schedro TM
400 g
Carrots
2
Eggplant
1
Zucchini
1
Yellow pumpkin
1
Bell peppers
2
White onion
1
Celery stalk
1
Grana Padano cheese
200 g
Cream
250 ml
Nutmeg
to taste (optional)
Cornmeal or starch
1 teaspoon (optional)
Extra Virgin Olive Oil
3 tablespoon (75 ml)
Chili pepper
to taste
Black pepper
to taste
Salt
to taste
Best paired with:

sparkling white Nera 2018

Step 1

Cut the vegetables and simmer them in a pan with three tablespoons of oil over medium heat.

Step 2

Cook fusilli Schedro TM is salted water al dente (cooking time is specified on the package).

Step 3

When the fusilli is almost ready, put them to the pan to complete their preparation, mixing with other ingredients.

Step 4

For fondue, heat 250 ml of fresh liquid cream. Pour the hot cream into a small bowl and add 150 g of grated Grana Padano cheese, pepper to taste and start stirring until you get fondue. Then add it to the pan with pasta and vegetables. Season with hot pepper.

Step 5

Serve the pasta with garnished with chili pepper.

Bon appetit!

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