Farfalle al Baccalà e Rape Rosse
Ricetta ideata da Raffaella Fenoglio - Blog Tre Civette sul Comò
Progetto di sostenibilità ed inclusione sociale #PastaYourWay
Ingredienti
(2 persone)
160 g di farfalle bio
300 g di baccalà (peso da pulito e ammollato)
1 fetta di pane raffermo (da ridurre in pangrattato)
100 ml olio evo
1 rapa rossa
Aglio fresco q.b.
Pepe nero q.b.
Preparazione
- Tagliate la rapa rossa a fette spesse e poi in quadratini
- In un mixer, frullate velocemente il pane raffermo, evitando che diventi troppo fine
- Tagliate a fette il baccalà e fatelo soffriggere in padella con un po’ di olio e di aglio
- In un’altra padella, scaldate l’olio e aggiungete il pangrattato sbriciolato in precedenza
- Cuocete la pasta in acqua bollente e salata per almeno 7 minuti
- Scolatela e unitela al condimento in padella
- Impiattate, pepate e cospargete con il pangrattato tostato
- Decorate la superfice con i dadini di rapa rossa
Condividi
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500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
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