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PASTA PATATE & CO....

May 05, 2020
hello guys we are back let's make a new recipe we will make

pasta

with potatoes and provola cheese in the meantime let's not see anything let's start with our local oil at the bottom then shallots let's beat the scaroni a little or if there are no shallots a sweet onion or even an aggravated in summary that is not too aggressive ok inside I also want shallots ok ok then the potatoes this is a typical Avezzano potato yellow flesh therefore quite consistent we are going to dice these dishes ok let's try to make quite similar cuts but things are all the same I don't suffer ok parade ready this also inside immediately along with the onions obviously this is my version it is not here in fact so here

pasta

factory putting together so why did I come to choose this machismo that has become part of our circulation because we have flowed We found a mill that will extract its own flour and that's all there are many monsters also culinary PT we have seen that there are sulfates in the pasta and it is not good so we wet our potatoes with a little water now let's insert the pasta I chose this one formed here it is a double razor clam so call the dog it is normally washed inside so raw we put a little Maldon flake salt on it now this demo raws like risotto or the time needed to cook the pasta itself was about nine minutes, so always remember quality raw material pasta oil venison salt good maldon crumbled in voltri we have a little gem of friends crush this is a dough that they make the so-called ventricina look at this table I will show you when we insert it and how lenzi this is a test with the Riga recipe for Agerola fiordilatte, the slightly smoked provola, we will also insert it into the mode at the time of blending and at the end we will add a piece of orange peel, do not treat it, then I will teach you how to guys, Here look what you think, what creaminess the friend who made the pasta has created the myth of the potato that we are going to add the last peking of water and now we are going to do it in the tube look how you see that we are going outside we are going to push the event anyway then we're going to take out the ventricin 11 first so we're going to give a little aroma and a little spice to the dish, here it is, let's just put it back in, what an aroma, of course, Monica Lorese, I'll keep melting, come back, let's go .
pasta patate co
We will have business a little bit often, at least let's not go, come on, let's put our provola and let's do it to always snack with the fallen someone might think that this is how pasta is treated, from my experience of my habit I say that if not the big soups like soups This is what we say that you don't always have to eat them without boiling because otherwise they cost monthly, especially these ones, so there it is, let's do this job, let's melt our word of directed creaminess, stay close to the plate, I have to go to a melting and popular step, the police show nice excuse now let's put some black pepper that our friends really like to show a table and now the most beautiful step which is the plant so let's plate up show the calamities that it creates show has been filmed then the last touch skin orange don't let me see you scratch a little let's not give in we have an aroma but without excess ok ok one last thing let's add a monkey concession our spectacular trip very fragrant still a splash of oil the good thing the dish is ready get ready because other pizzas will arrive shortly I promise we'll see you soon bye guys
pasta patate co

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