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Ricetta
SORGO, ACCIUNGHE E CAPPERI
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Ingredienti
PER 1 PERSONA
-
70 gr di sorgo
-
3 filetti d’acciuga
-
1 cucchiaio di capperi tritati
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2 cucchiai di olio di oliva
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2-3 foglie di basilico tritato
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Ingredienti
PER 1 PERSONA
- 160 gr di spaghetti di grano duro
- 1 melanzana
- 40 gr di ricotta salata
- 1 cucchiaio di foglie di mentuccia
- 1 spicchio d’aglio
- 1 peperoncino fresco (facoltativo)
Ecco una proposta di primo piatto vegetariano, gustoso e ricco di fibre.
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Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
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Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
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1
Lessare il sorgo in acqua bollente.
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Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
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Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
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2
Tagliare a pezzettini i filetti di acciuga e tritare i capperi.
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Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
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Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
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3
Trasferire il sorgo in un’insalatiera con capperi e acciughe.
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Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
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Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
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4
Condire con olio evo e infine aggiungere le foglie di basilico.
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Clelia Iacoviello
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“Mangiare è una necessità, mangiare intelligentemente è un’arte.”
François de La Rochefoucauld
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