Italiano
We receive and publish this and that this recipe received from a son of Arturo Doc island to put it to Elsa Morante. A quick and easy recipe made with a sausage special black pig from Caserta, Benevento and with excellent olive oil with a seasonal fruit particular, offered by the volcanic soil of the island born of Terra Murata.
“The period of pomegranates arrived and often, though not always, I have to open one because my wife and my daughter are greedy. Since it is not at all pleasant to free all those beans color “red garnet” (hence the name procidano “granati”) which also stain and seem to never end, I decided to make the arduous task at least once also for me, using this fruit for cooking a first different. Often I have heard, read and ate risotto made with garnets and then I came natural to think to use it for the dough. Having home of fresh mushrooms made in Procida, excellent olive oil and a special salami bought both in a farmhouse in Melizzano in Benevento, which is called Casa Lerario, I imagined that the slightly sour taste of pomegranate would be well matched with the most decided mushrooms and salami of black Caserta.
Ingredients for 4 people: 500 grams of fresh refugees (mixed), 500 grams of pasta, chopped parsley – carrot-celery and chili (QB), 1 pomegranate (to extract the juice and to use part of the grains), olive extra virgin olive Casa Lerario, salami pork black Casa Lerario.[charme-gallery]Making of recipe
In large skillet nice, because then you’ll have riversargli the pasta in, fry the mushrooms with the chopped above and salami cut into cubes. Halfway through cooking, add the juice and the pomegranate seeds. Cook pasta in salted water until al dente and drain. Pour the dough into the pan and mix thoroughly for 2-3 minutes. Serve in case adorning the plate with a piece of a pomegranate side. I hope you like it too as it pleased us.
Greetings from Procida to you friends, readers and fans Charme.
Gian Luca “
