Farfalle al Baccalà e Rape Rosse
Ricetta ideata da Raffaella Fenoglio - Blog Tre Civette sul Comò
Progetto di sostenibilità ed inclusione sociale #PastaYourWay
Ingredienti
(2 persone)
160 g di farfalle bio
300 g di baccalà (peso da pulito e ammollato)
1 fetta di pane raffermo (da ridurre in pangrattato)
100 ml olio evo
1 rapa rossa
Aglio fresco q.b.
Pepe nero q.b.
Preparazione
- Tagliate la rapa rossa a fette spesse e poi in quadratini
- In un mixer, frullate velocemente il pane raffermo, evitando che diventi troppo fine
- Tagliate a fette il baccalà e fatelo soffriggere in padella con un po’ di olio e di aglio
- In un’altra padella, scaldate l’olio e aggiungete il pangrattato sbriciolato in precedenza
- Cuocete la pasta in acqua bollente e salata per almeno 7 minuti
- Scolatela e unitela al condimento in padella
- Impiattate, pepate e cospargete con il pangrattato tostato
- Decorate la superfice con i dadini di rapa rossa
Condividi
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Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
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