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Mezze penne rigate with mascarpone and pistachio sauce

RECIPE PREPARED WITH LA CASA DEL GRANO MEZZE PENNE RIGATE

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Start cooking the La Casa del Grano Mezze penne rigate in boiling salted water for 9 minutes, until just right
  2. In the meantime, start preparing the sauce by mixing the egg yolks with the grated cheese in a metal bowl, adding salt and pepper
  3. Prepare a pan with water on the stove over low heat, to bain-marie the bowl
  4. Add the Mascarpone, carefully stirring until it completely melts, thus obtaining a smooth and even sauce
  5. Pour the “al dente” La Casa del Grano Mezze penne rigate in and mix everything together
  6. Serve the Mezze penne rigate piping hot, adding some chopped pistachios

Ingredients

  • 280 g La Casa del Grano “Mezze penne rigate”
  • 150 g Mascarpone
  • 3 eggs
  • 60 grated cheese
  • 10 g chopped pistachios
  • Salt and pepper, q.s.

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