A cheap but luxurious entry dish. If well prepared could be a classy pasta dish, ideal for holidays and anniversaries!
ingredienti per 4 persone (costo circa 1,5 E a persona)
- 30 g EV sunflower oil
- 2 large or 4 small garlic cloves
- 320 g penne
- 30 g di burro
- Parmigiano Reggiano o Grana Padano cheese
- Roasted hazelnuts, broken in uneven pieces
- Prezzemolo tritato
- Pink pepper (coarse)
The risottata technique is the luxury way to cook the simple pasta dishes. Learn how in our book, where you can find a relative chapter. In a few words we prepare the pasta, just like the risotto!
So, in a pan we put the sunflower oil with the already minced garlic and then we put in fire. We don´t start with heated oil in order to protect the garlic and avoid to burn it.
When the garlic starts to become pale we add two ladles of very hot and slightly salted water and then the penne and we continue cooking the pasta till the al dente point, adding very hot water, when needed, and stirring frequently. It’s crucial not to let the pasta dry, and to add boiling water, before the drying point in order to preserve the pasta starches.
When the pasta is ready we add the butter and we take the pan from the heat. We add the hazelnuts and the cheese and we start the procedure of MANTECARE, which means an intensive stirring in order to create a creamy sauce.
We plate and we add some more hazelnuts, chopped parsley and coarse rose pepper.
