Grazie al precedente contest ho conosciuto una pasta davvero unica, ricca e delicata: prodotta artigianalmente e con passione fin dal 1918, è la pasta Benedetto Cavalieri. Per questo contest, si replica passando alla pasta integrale, che ormai da anni è una presenza fissa sulla mia tavola. E la faccenda si complica anche, perché questo contest è imperniato sulla filosofia del finger food, quindi mi devo impegnare il doppio!
- Penne integrali Benedetto Cavalieri;
- asparagi;
- peperone rosso;
- crescenza;
- olio evo;
- sale e pepe.
Bon appétit!
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I haven’t been cooking for a while and here I am, involved in a new food contest. Since I took part in a previous contest last year, you already know the organizer; it’s Atmosfera Italiana, a small e-commerce company promoting three areas where Made in Italy excels: furniture design, food, and textile for the home and the person.
Thanks to the previous contest, I had the opportunity to test a really unique pasta, rich and delicate in taste: traditionally homemade since 1918, this is the pasta “Benedetto Cavalieri”. The current contest promotes the wholewheat pasta, that never misses in my kitchen, but what complicates the issue is the need to cook and present pasta dishes as finger food samples. Very demanding on me!
- wholeweath penne “Benedetto Cavalieri”;
- asparagus;
- red pepper;
- soft cheese;
- extra virgin olive oil;
- salt and pepper.
Cut the pepper in julienne and leave some small pieces for the presentation. Boil the asparagus, keep some pieces apart, and blend them into a sauce with some soft cheese, oil, salt and pepper. Add the pieces of asparagus and the strips of pepper to the sauce, together with some hot water if needed. Drain the pasta, merge it with the sauce, and add row pieces of peppers.