RecipesHello everyone, I'm Ersilia. I love cooking and treating my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Cook the orecchiette al dente in plenty of salty water.
Meanwhile, heat some extra-virgin olive oil in a saucepan and brown the clove of garlic; add the sliced peppers and, if you like, the chopped chilli.
Add the sliced tomatoes and the slices of salami, which should curl while cooking.
Remove the clove of garlic from the condiment and leave over low heat for a few minutes.
Drain the orecchiette and stir-fry in the sauce, adding, where necessary, some cooking water.
Complete by sprinkling plenty of 30-month old grated Parmareggio.
Orecchiette mediterranean style
| Ingredients | |
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500 g of orecchiette 2 slices of grilled peppers (red and yellow) 4 sliced round tomatoes 7 slices of hot salami 100g of Parmareggio 30-month old grated Parmigiano Reggiano 1 clove of garlic and a chilli (optional) extra virgin olive oil |
Preparation
Cook the orecchiette al dente in plenty of salty water.
Meanwhile, heat some extra-virgin olive oil in a saucepan and brown the clove of garlic; add the sliced peppers and, if you like, the chopped chilli.
Add the sliced tomatoes and the slices of salami, which should curl while cooking.
Remove the clove of garlic from the condiment and leave over low heat for a few minutes.
Drain the orecchiette and stir-fry in the sauce, adding, where necessary, some cooking water.
Complete by sprinkling plenty of 30-month old grated Parmareggio.
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