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Ricetta
Fusilli DI mais bianco, pepe e curcuma su tartare di bietoline
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Ingredienti
PER 1 PERSONA
- 100 gr di fusilli mais bianco, curcuma e pepe nero Nutracentis
- 1 spicchio d’aglio
- 1 mazzetto di bietoline
- Olio evo q.b.
Una proposta semplice e alla portata di tutti, senza glutine, vegetariana e vegana. Una ricetta gustosissima, leggera e facilmente digeribile, nonché ricca di ferro, fosforo e minerali.
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Ingredienti
PER 1 PERSONA
- 100 gr di fusilli mais bianco, curcuma e pepe nero Nutracentis
- 1 spicchio d’aglio
- 1 mazzetto di bietoline
- Olio evo q.b.
Una proposta semplice e alla portata di tutti, senza glutine, vegetariana e vegana. Una ricetta gustosissima, leggera e facilmente digeribile, nonché ricca di ferro, fosforo e minerali.
[/et_pb_text][et_pb_image src=”https://quisalute.online/wp-content/uploads/2022/04/uncooked-fusilli-pasta-isolated-white-background-2021-08-28-21-33-17-utc-1-scaled.jpg” alt=”Crepes salmone e peperoni” title_text=”Fusilli con mais bianco, pepe e curcuma su tartare di bietoline” _builder_version=”4.16.0″ _module_preset=”default” locked=”off” global_colors_info=”{}”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Classes” _builder_version=”4.16.0″ _module_preset=”default” background_color=”#DFB758″ background_color_gradient_direction=”155deg” background_enable_image=”off” background_size=”initial” background_position=”top_right” custom_padding=”||45px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”2″ make_equal=”on” _builder_version=”4.16.0″ _module_preset=”default” custom_margin=”0px|auto||auto|false|false” custom_margin_tablet=”0px||||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” border_radii=”on|14px|14px|14px|14px” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”
Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
” content_phone=”
1
Rosolare olio, aglio e scalogno, aggiungere prezzemolo.
” content_last_edited=”off|desktop” _builder_version=”4.16.0″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]
1
Cuocere i fusilli in acqua bollente, seguendo le indicazioni di cottura, dunque scolare e condire con olio evo a crudo.
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Dopo 1 minuto aggiungere anche le acciughe e i capperi, cuocere per circa 5 minuti.
” content_phone=”
2
Dopo 1 minuto aggiungere anche le acciughe e i capperi, cuocere per circa 5 minuti.
” content_last_edited=”off|desktop” _builder_version=”4.16.0″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” text_font_size_tablet=”14px” text_font_size_last_edited=”off|desktop” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]
2
Cuocere le bietoline e, una volta pronte scolarle. Successivamente, lasciarle raffreddare in un contenitore.
[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ _module_preset=”default” background_color=”#ffffff” custom_padding=”20px|20px|20px|20px|true|true” global_colors_info=”{}”][et_pb_text content_tablet=”
Dopo 1 minuto aggiungere anche le acciughe e i capperi, cuocere per circa 5 minuti.
” content_phone=”
2
Dopo 1 minuto aggiungere anche le acciughe e i capperi, cuocere per circa 5 minuti.
” content_last_edited=”off|desktop” _builder_version=”4.16.0″ header_3_font=”Alata||||||||” header_3_text_color=”#2B343B” header_3_font_size=”20px” header_3_line_height=”1.4em” text_font_size_tablet=”14px” text_font_size_last_edited=”off|desktop” header_3_font_size_tablet=”18px” header_3_font_size_phone=”” header_3_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]
3
Una volta pronte, tagliare finemente le bietoline e e impiattare, componendo una base sulla quale adagiare i fusilli.
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}” header_3_font_size_tablet=”18px” header_3_font_size_last_edited=”on|phone” header_3_font_size_phone=”18px”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.16″ _module_preset=”default” text_font=”Allura||||||||” text_text_color=”#FFFFFF” text_font_size=”32px” text_orientation=”center” custom_margin=”23px|||||” global_colors_info=”{}”]Clelia Iacoviello
[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Testimonials” _builder_version=”4.16″ background_enable_color=”off” custom_padding=”61px|||||” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_slider dot_nav_custom_color=”#000000″ _builder_version=”4.16″ _module_preset=”default” background_color=”rgba(0,0,0,0)” custom_margin=”|||||true” custom_padding=”31px||31px||true|false” body_font_size_tablet=”” body_font_size_phone=”13px” body_font_size_last_edited=”on|phone” global_colors_info=”{}”][et_pb_slide _builder_version=”4.16″ _module_preset=”default” header_level=”h1″ body_font=”Alata||||||||” body_font_size=”30px” body_line_height=”1.4em” background_enable_color=”off” background_layout=”light” body_font_size_tablet=”30px” body_font_size_phone=”24px” body_font_size_last_edited=”on|phone” inline_fonts=”Alex Brush,Allura” global_colors_info=”{}” sticky_transition=”on”]“La vita è una combinazione di pasta e magia.”
Federico Fellini
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