Fratelli d’Italia en Mezze Maniche

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.

Temps de préparation

30'

Portions

4

Difficulté

Moyen

Ingrédients

  • 90 Garofalo Mezze Maniche

  • 250 g de Mascarpone

  • 250 g de Pesto au parmesan

  • 600 g de poivrons rouges rôtis

  • 2 échalotes

  • 250 g de compote de tomates

  • Huile d’olive

  • Sel et poivre du moulin

  • Pesto maison:
    6 bottes de basilic frais
    100 g de pignons de pin
    200 g de Parmesan râpé
    Sel / poivre
    110 ml d’huile d’arachide

Produit utilisé

Préparation

  • 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