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Rigatini cantonese-style

RECIPE PREPARED WITH LA CASA DEL GRANO RIGATINI INTEGRALI

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Cook the La Casa del Grano Rigatini integrali in a generous amount of salted water
  2. When cooked, drain the pasta, rinse it under cold water and leave to settle for a few minutes
  3. Brown the chopped onion in a wok with a few tablespoons of evo oil
  4. Add the peas, salt and pepper and cook, if necessary with some water
  5. Cut the cooked pork shoulder into small strips and add it to the peas just before turning off the heat, so they absorb the flavour
  6. Peel and wash the carrots and zucchini, cut them into Julienne strips and season them in a bowl with oil, salt and pepper
  7. Beat the eggs in a bowl, add milk, salt and pepper
  8. Scramble the eggs in a non-stick pan over high heat, adding a drizzle of evo oil and leaving them fairly runny
  9. Toss the La Casa del Grano Rigatini integrali in a very hot wok with some evo oil for a few minutes
  10. Flavour with soy sauce, add the vegetables, pork shoulder and peas
  11. With the heat off, add the scrambled eggs
  12. Serve the La Casa del Grano Rigatini integrali Cantonese-style piping hot in a soup plate

Ingredients

  • 280 g La Casa del Grano “Rigatini integrali”
  • 1 carrot
  • 1 white onion
  • 1 white zucchini
  • 100 g cooked pork shoulder
  • 100 g peas
  • 2 eggs
  • Milk, q.s.
  • Evo oil, q.s.
  • Soy sauce, q.s.
  • Salt and pepper, q.s.

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