BUY

Tortiglioni with buffalo camembert, peppers and basil

RECIPE PREPARED WITH LA CASA DEL GRANO TORTIGLIONI INTEGRALI

PREPARATION

25

MIN

COOKING

8

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Centrifuge the basil until a bright green liquid is obtained, leaving a few leaves aside for decoration
  2. Transfer the liquid into a pot and boil the mix until a thick cream is obtained
  3. Strain the cream in a bowl using a colander and sterile gauze
  4. Place the resulting liquid in the freezer for 15 minutes to obtain a ready-to-use basil leaf extract
  5. Wash and clean the red pepper seeds
  6. Cook the pepper for about six minutes in water and salt, then drain
  7. Prepare a cream of peppers with the help of an immersion blender, strain the mix with a colander to remove the skins
  8. Season with salt and pepper
  9. Cook the La Casa del Grano Tortiglioni integrali in a generous amount of salted water for about 8 minutes
  10. Melt the Camembert in a pot together with the single cream and reduce the volume by one-third until obtaining a shiny cream
  11. Drain the Tortiglioni and dress them with evo oil
  12. Serve the La Casa del Grano Tortiglioni integrali, decorating the plate with the basil leaf extract, cream of peppers and Camembert, and a few basil leaves

Ingredients

  • 280 g La Casa del Grano “Tortiglioni integrali”
  • 150 g Buffalo Camembert
  • 150 ml cooking cream
  • 1 red pepper
  • 150 g basil
  • Evo oil, q.s.
  • Salt and pepper, q.s.

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