Penne Integrale pasta is made from 100% whole grains and is a natural source of dietary fiber. It has a mild taste with light cereal notes and the al dente texture. It is perfect for making traditional Italian pasta with a variety of ingredients and sauces. It is a very rich, delicious dish!

Penne Integrale pasta
400 g
cheese with holes (Casera)
80 g
40 g
Grana Padano cheese
20 g
savoy cabbage
2 cloves
25 g
black pepper
to taste
Step 1

Cut the potatoes into large chunks. Remove the outer leaves and stalk from the cabbage, cut its more tender part into large pieces. Cut off the crust from the cheese, shave it into thin strips (it should be of room temperature).
Boil 2.5 liters of water, add 25 g of salt, 2 potatoes and cook for 2 minutes. Then add the cabbage, and as soon as it becomes soft, carefully and in parts (so as it does not to stick together), pour out the pasta. Cook for 5-6 minutes, stirring the contents of the pan with the handle of a wooden spoon.

Step 2

Put the crushed garlic in the skin and butter in a frying pan. Melt the butter and leave in a warm place.

Step 3

In a deep frying pan, slightly warmed up, put the contents of the pan with a skimmer, in parts. There should be no water (wait for it to drain). Immediately add sliced cheese to each part of the pasta. Then put the pan on a small fire to warm up (3-5 minutes). Finish with the last layer of cheese, sprinkle with extra grated Grana Padano or Parmesan cheese, cover with a pan lid or towel.
When the cheese under the lid melts, remove the lid and pour the melted butter over the pasta, removing the garlic.

Step 4

Stir the pasta with two large spoons like a salad on both sides. Put the dish on plates and sprinkle it with black pepper. Done!

Bon appetit!

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