Recipe by: Allegra Fioroni

Red, white and green

difficulty:
Medium
preparation:
15 min
cooking times:
9 min
Doses for:
4

Ingredients

Farfalle
n° 201

Farfalle 201 Organic
  • 320 g. Pasta Toscana Organic Farfalle
  • 1 kg tomatoes
  • 1 clove of garlic
  • 200 g. bread
  • 100 g. extra virgin olive oil
  • 100 g. pecorino cheese
  • 250 ml milk
  • Pepper
  • 10 g. salt
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preparation Red, white and green

First of all you need to prepare the salorejo, a cold soup typical of the Andalusia region in Spain.

Clean the tomatoes, chop them and squeeze them through a strainer to remove peel and seeds. Put in a mixer and add the bread (previously soaked in a bit of water), oil, garlic and salt and mix again.

At this point you can prepare the pecorino and basil sauce.

Grate the percorino cheese. Heat some milk and pour it over the cheese. Add pepper and blend to amalgamate all the ingredients.

Let cool. Add the basil leaves and blend again.

Now prepare the plate by putting the salmorejo and the percorino and basil cream at the center. Now place the farfalle on the cream and serve.

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