This year the peppers from our garden are delicious, sweet and tasty, but the last were green, I thought they were not mature enough and instead nonstante not yet turned red rose is still good. My husband has as many problems to digest and after various cooking methods, the solution has been underestimated the microwave! Wash, remove the pith and cut into strips and cook at full power with a bit 'of water, without removing the skin.
As they advanced from the previous evening I decided to make us pasta.
Serves 2:
peppers 2 large
1 white onion
oil and salt
160-170 gr fusilli full
few flakes of baked ricotta (you can replace with the salt, but I thought I would too dampened the sweetness of the pepper).
Cuocere i peperoni al microonde, in una padella scaldare un po' di olio, aggiungere le cipolle e appena appassite versare anche i peperoni, salare e lasciar andare un po'. Cuocere la pasta, scolarla e saltarla nella padella insieme ai peperoni e la cipolla, impiattare e spolverare con qualche scaglia di ricotta al forno.
0 comments:
Post a Comment