Cicatelli TRICOLORE 500gr

Ingredients:

Durum wheat semolina, water,.

CHEF RECIPE:

Cicatelli with citrus pesto, porcini and caciocavallo

Step 1: Soak the mushrooms in warm water for about ten minutes. Peel the half an orange to life and blend it together with the basil, the capers, the almonds and the cherry tomatoes until obtaining a homogeneous sauce.

Step 2: Season with salt and pepper. In a large pan, heat a drizzle of extra virgin olive oil and sauté the porcini mushrooms squeezed and coarsely chopped. If necessary, add a little water to soak the mushrooms. When the mushrooms are tender, add the citrus fruits and leave it to flavor for a couple of minutes. Cook the pasta in plenty of boiling salted water, drain it al dente and toss it together with the sauce for a minute, stirring.
Step 3: Serve with a grated caciocavallo cheese.

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