Recette Pratique AMIEs "CONCHIGLIE in PEPERONATA"

AMIEs "CONCHIGLIE in PEPERONATA" - Recettes simples pour la maison. Primo piatto a base di Peperoni. Soffriggete la cipolla a fettine in abbondante olio, unite i peperoni tagliati a spicchi, salate e cuocete a fuoco alto mescolando spesso; unite i pomodori tagliati a pezzetti e il basilico.. Conchiglie colorate Conchiglie con la zucca Conchiglie con wurstel Conchiglie gustose Conchiglie in insalata Conchiglie in peperonata Conchiglie prelibate Conchiglie rigate ai finferli e castagne Conchiglie ripiene Conchiglie rosse con emmenthal e pancetta Conchiglie tricolori.. Conchiglie colorate Conchiglie con la zucca Conchiglie con wurstel Conchiglie gustose Conchiglie in insalata Conchiglie in peperonata Conchiglie prelibate Conchiglie rigate ai finferli e castagne Conchiglie ripiene Conchiglie rosse con emmenthal e pancetta Conchiglie tricolori.

Vous pouvez faire cuire AMIEs "CONCHIGLIE in PEPERONATA" avec 9 épices et 3 étapes. Voir le guide suivant!

1. 500 grams pasta conchiglie.
2. 2 large red pepper, thickly sliced lenghtways.
3. 5 grams large ripe tomatoes, diced.
4. 1 medium onion, sliced.
5. 12 fresh basil leaves.
6. 1 salt & freshly ground black pepper.
7. 3 tbsp olive oil.
8. 1/2 cup finely grated parmesan.
9. 125 grams fresh mozzarella, sliced in cubes.

1. Heat the oil in a large, heavy-based saucepan over low-medium heat. Add the onion, and saute until softened. Increase the heat to medium, add the peppers. Cook, stirring occassionally, for 5 minutes. Add tomatoes and basil leaves, and toss to combine. Season with salt and pepper. Cover. Cook for further 8-10 minutes, mixing constantly until softened..
2. Cook the pasta in plenty of boiling salted water until it is al dente. Drain, pour-in the pasta into the serving bowl with the dressing/sauce mixture, mix in the parmesan and toss well..
3. Add mozzarella cubes and toss to combine. Serve hot..