Pappardelle Marilungo con peperoni e robiola
Ingredients for 4 portions
250g Pappardelle Marilungo
4 red peppers
2 yellow peppers
300g Robiola cheese
Extra virgin olive oil to taste
Parmesan to taste
Salt to taste
Preparation
Bring 3 liters of water to a full boil with a handful of coarse salt.
Cut the red and yellow peppers into small pieces, put them in a pan with a pinch of salt and soften them with olive oil and a little water.
Take a part and blend them.
Add the robiola and mix everything on low heat.
Dip the Pappardelle Marilungo in the water and, after 1 minute, mix the pasta gently.
After a minute and a half, drain the pasta.
Pour it into the pan with the pepper and robiola sauce.
Stir everything by adding a drizzle of raw olive oil.
Serve with grated Parmesan to taste.
Buon appetito!
What we used from our store:
Egg Pasta
250 gr
Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany exclusively while our eggs come from Free Range hens in the territory nearby our factory.
The preparation is an artisanal process since most of the process is performed manually.
Marilungo biological products are certified by CCPB Srl.
