The recipe comes by his chef Filippo La Mantia
I made some minor changes due to lack of fresh products such as mushrooms and cheese from Ragusa, I hope you will forgive me
Philip
Ingredients for two
Noodles: 300 grams
Orange: a
Basil: a
bunch capers: a
handful toasted almonds: a handful
Tomatoes: five
oil Ages:
taste fresh porcini mushrooms: two
Cheese Ragusa horse I used to taste our Puglia, even local
Preparation:
Meanwhile, cook pasta to prepare the pesto, peeling an orange in vivo, cut into four pieces or more and put all ingredients in a blender, minus the horse and cheese and whisk well, adding enough oil, once it has obtained a smooth sauce, in metterella a frying pan and add the mushrooms cut into julienne strips (I used dried porcini mushrooms boiled and then cut into julienne strips, of course, will be fresh with something else, but I guarantee that il risultato è stato ottimo) con un filo d'olio evo e fare riscaldare, scolare la pasta al dente, versarla nella padella e fare insaporire per qualche minuto.
Servire con il cacio cavallo grattugiato a grana grossa, il risultato è garantito.
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