Pasta Garofalo - Mezze maniche Fratelli d’Italia

Mezze maniche Fratelli d’Italia

Mezze Maniche Fratelli d’Italia are a hymn to Italianness in the colors and full taste of its ingredients. Try this original recipe signed Garofalo.

Preparation Time

30"

Portions

4

Difficulty

medium

Ingredients

  • 90 Garofalo Mezze Maniche

  • 250 g Mascarpone

  • 250 g Parmesan Pesto

  • 600 g roasted red peppers

  • 2 shallots

  • 250 g tomato compote

  • Olive oil

  • Salt and pepper from the mill

  • Home-made Pesto:
    6 fresh bunches of basil
    100 g pine nuts
    200 g grated Parmesan
    Salt and pepper
    110 ml peanut oil

Product used

Preparation

  • 1

    - Cook the Garofalo Mezze Maniche in boiling salted water. Drain the pasta and place on a plate.

  • 2

    - Roast the red peppers in the oven and peel.

  • 3

    - Keep 6 roasted half-peppers for use as a base for the pasta; cut the others into small pieces.

  • 4

    - For the tomato compote, cook the previously trimmed tomatoes in a saucepan with very little olive oil to obtain a compote; season with salt and pepper.

  • 5

    - At room temperature, mix the mascarpone with two tablespoons of olive oil with salt and pepper.

  • 6

    - PLATING AND PRESENTATION:
    Place a roasted half-pepper in a circle of 8 cm, add a little tomato compote on the base of peppers. Place the Garofalo Maniche Mezze inside the circle and fill with mascarpone, chopped peppers, and pesto with a pastry bag. Let stand for half an hour in the cold; serve with a bouquet of salad and decorate to your liking

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