A recipe with parsley finally taking the feature role, in collaboration with an all-time pasta favourite: spaghetti.
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INGREDIENTS |
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Spaghetti Barilla |
350 |
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g |
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Whipping cream |
100 |
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ml |
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Dry white wine |
,50 |
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glass |
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Grated Parmigiano Reggiano cheese |
2 |
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tablespoons |
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Italian parsley |
1 |
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tuft |
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Meadium onion |
1 |
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Salt |
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to taste |
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PREPARATION |
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Gently brown the onion in some water and the white wine. Blend it with the cream until smooth; add salt to taste. |
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Heat the mixture, then add the chopped parsley. |
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| 3. |
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Cook the Spaghetti Barilla in plenty of salted water, drain when "al dente", then pour over the parsley sauce and some grated Parmigiano Reggiano cheese. |
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CHEF'S NOTE |
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Generously sprinkle the dish with some freshly-ground black pepper to taste. |
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This aromatic recipe is best complemented by a fragrant white wine, slightly aged in Barique, with bold aromas, or an aromatic white such as a Chardonnay Toscano or a Hungarian Gewurztraminer. |
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