カラブリアを代表する食材「ンドゥイア」。
深みのある辛さはそのままでもパスタなどに和えても美味しくなります。
オリーブオイル、ニンニクでフレッシュトマトをソテーします。
そこにンドゥイアを投入。熱で溶けるのでトマトソースに馴染みます。
茹で上がったパスタを混ぜ、リコッタチーズ、バジルを盛り付けます。最後に美味しいエキストラ・ヴァージンオイルを。
より辛さが欲しい場合はンドゥイアを増やし、マイルドが好みの場合はリコッタチーズを増やす事でも調整できます。
カラブリアを代表する食材「ンドゥイア」。
深みのある辛さはそのままでもパスタなどに和えても美味しくなります。
オリーブオイル、ニンニクでフレッシュトマトをソテーします。
そこにンドゥイアを投入。熱で溶けるのでトマトソースに馴染みます。
茹で上がったパスタを混ぜ、リコッタチーズ、バジルを盛り付けます。最後に美味しいエキストラ・ヴァージンオイルを。
より辛さが欲しい場合はンドゥイアを増やし、マイルドが好みの場合はリコッタチーズを増やす事でも調整できます。
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