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Afirst coursefresh and tasty: Foggia-style fusilli. Few ingredients are needed to prepare this dish. A series ofpastacalled “fusilli” or something equivalent and then vegetables, in particular thepotatoes. A dish appreciated by those who love the products of the land that comes from the variegated varietyApulian cuisine.
Portions:4 people
Ingredients
- 300 gr Pasta fusilli
- 600 gr potatoes not floury
- 1 no Celery
- 2 spoons Olive Oil
- 2 segments Garlic
- 500 gr tomatoes
- 20 gr Basil
- to taste Basil
instructions
- Remove the celery strings. Then pass it under water to wash it and cut it into pieces a few centimeters long.
- Peel the potatoes, wash them and cut them into chunks.
- Wash the tomatoes and cut them into fillets, removing the seeds.
- Bring the salted water to the boil and then add the celery.
- After about two or three minutes add the potatoes.
- After another 3 minutes, add the pasta and cook.
- Pour the oil into a pan and brown the peeled and sliced garlic on the heat.
- Add the tomato fillets. Add the salt and cook over high heat for a few minutes.
- Drain the pasta al dente with the potatoes and celery and pour everything into a bowl.
- Add the sauce and pieces of basil. Serve immediately.
Questa ricetta mi ha fatto apprezzare ancora di più il piacere di cucinare in casa.
Sono felice che tu abbia apprezzato la ricetta! Cucinare in casa può essere davvero gratificante e permette di sperimentare nuovi sapori e piatti.
Perfetta
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Semplicemente fantastica
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