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Farfalle
- 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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#PastaToscana Discover how to prepare Red, white and green
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.
OTHER INTERESTING RECIPES
You’ll need just a few ingredients to enhance the taste of our pasta. With season’s vegetables, aromatic herbs and a drizzle of extra virgin olive oil you can have a different pasta dish every day, wholesome and genuine. Let yourself be inspired by our recipes and by the authentic taste of the real Pasta Toscana!
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