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Spaghetti with pupunha and buffalo mozzarella
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Hard Grain Spaghetti400 g
- Pupunha in slices1/2 can(s)
- Sour cream400 g
- Buffalo mozzarella200 g
- Nutmeg1 teaspoon
- Black pepper1 teaspoon
- White Onion1/2 unit(s)
- Garlic (tooth)2 unit(s)
- Olive oil50 ml
- Butter1 tablespoon
- Salt2 tablespoon
- Grated Parmesan50 g
- Put a large pot of water on to boil
- Chop the onion and garlic very small
- Separate all supplies next to the stove
- When the water is boiling, add two tablespoons of salt, stir and place the dough
- Stir the noodles well so that they come apart from each other.
- In another large pan or skillet, heat and sauté the onion and garlic in olive oil with butter.
- Add half a glass of peach palm slices
- Add the cream, lower the heat and add a cup of the pasta cooking water.
- Season the sauce with nutmeg, salt and black pepper.
- Check the point of the dough, it should be al dente after approximately 8 minutes of cooking
- Bring the pasta to the sauce, mix, turn off the heat.
- Cut the mozzarella rustically into good pieces so you can feel it in the dough
- Serve a minute, finish with grated parmesan, olive oil and black pepper.
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