Peppers and anchovies harmoniously combine in this dish, which can also be enjoyed cold.
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INGREDIENTS |
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Farfalle Barilla |
350 |
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g |
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Rucola |
100 |
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g |
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White onion |
50 |
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g |
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Anchovy filets |
2 |
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Chopped italian parsley |
1 |
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tablespoon |
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Extra virgin olive oil |
4 |
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tablespoons |
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Grated Parmigiano Reggiano cheese |
2 |
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tablespoons |
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Salt |
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to taste |
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Pepper |
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to taste |
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Red pepper |
100 |
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g |
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Yellow peppers |
150 |
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g |
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PREPARATION |
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| 1. |
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Scorch the peppers. Peel them, cut away the inner white filaments, then dice. Brown the onion, anchovies and the parsley in some oil. |
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| 2. |
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Add the diced peppers and some of the rocket. Lightly salt the sauce, then remove from the stove. |
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| 3. |
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Cook the Farfalle Barilla in plenty of salted water, drain when al dente, then sauté briefly in the pepper sauce. Add the remaining rocket, sprinkle some grated Parmigiano Reggiano cheese, then serve. |
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CHEF'S NOTE |
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For a delicious cold pasta salad, add a diced mozzarella di bufala and 400 gr. of scalded, peeled and diced vine tomatoes. Add all the rocket to the rest of the ingredients; the flavour will be even more intense. |
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The sweet, aromatic taste of the peppers and the bitterness of the rocket are best offset by a delicate, dry-tasting white wine, such as a Falanghina Campana or a Pignoletto Colli Bolognesi. |
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