All the color and lively taste of carrots is captured by the little spirals of the Mini Fusilli, creating an inviting, appetizing dish.
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INGREDIENTS |
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Mini Fusilli Barilla |
350 |
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g |
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Carrots |
300 |
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g |
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Butter |
40 |
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g |
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Grated Parmigiano Reggiano |
20 |
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g |
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Cream |
1 |
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glass |
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Fresh or dried dill |
1 |
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pinch |
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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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PREPARATION |
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Clean and boil the carrots, blend adding the cream, part of the Parmigiano Reggiano and the dill. Salt and pepper to taste. |
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| 2. |
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Heat the cream without boiling it. |
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| 3. |
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Cook the Mini Fusilli Barilla in plenty of salted water, drain when 'al dente', stir in the butter and the cream of carrot and before serving sprinkle over the Parmigiano Reggiano. |
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CHEF'S NOTE |
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For a more attractive dish, garnish it with some flaked Parmigiano Reggiano. |
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In order to vary the recipe and create a taste kids are sure to appreciate, you can use fresh mint instead of dill; and for a more delicate dish, you can use milk or broth instead of cream.
This nourishing, well-balanced dish provides plenty of vitamin A, especially important for good vision, and phosphorous, an essential element for healthy bone development and the proper function of the nervous system. |
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