Pasta in bianco Simone Buzzi recipe from It’s always noon

For the new Rai Uno cooking program that replaces the Chef’s Test entitled It’s always noon conducted by the most beloved face of the Italian south, the talented Antonella Clerici, Simone Buzzi, nice and talented chef from Ostia and the new face of this broadcast, in this rich episode on Thursday 24 June, after having proposed the recipe for super beach wrap in his last appearance on the show, he prepared a rich and appetizing recipe entitled Pasta in bianco. But let’s see in detail the ingredients and the procedure used by Simone Buzzi to prepare the Pasta in bianco recipe proposed in the cooking program It is always noon.

Photos taken from the cooking program E ‘semper mezzogiorno broadcast on RaiUno

If you are interested in the recipe for this delicious dish entitled “Pasta in bianco”, below you can find the list of ingredients and an exhaustive description of the procedure for cooking this delicious recipe.

Preparation and cooking time: 50 minutes

Ingredients of the recipe Pasta in bianco

For pasta:

  • 400 g of flour 00
  • 200 ml of warm water
  • extra virgin olive oil
  • sale

For the dressing:

  • 250 ml of cream
  • 100 ml of milk
  • 150 g of taleggio cheese
  • 150 g of robiola
  • 150 g of pecorino di Pienza
  • 150 g of goat cheese
  • 150 g of grated cheese
  • 100 g of champignon mushrooms
  • 250 g of lard
  • 3 slices of bacon
  • 2 slices of sandwich bread
  • 1 clove of garlic
  • chili pepper
  • zest of 1 lemon

To complete:

  • slices of lard
  • Pine nuts
  • extra virgin olive oil
  • pepe

Procedure of the recipe Pasta in bianco

Mix the flour with the water, a drizzle of oil, a pinch of salt and knead until it forms a homogeneous dough and let it rest in the fridge for 15 minutes covered with plastic wrap.

Cook the cream, milk and cheeses in a bain-marie (set aside some grated cheese for the final decoration), stirring occasionally for 20 minutes until a fondue is obtained.

With the help of a dough roller, roll out the dough and roll it up, cut it into fairly large fettuccina, cook it in plenty of salted water for 4/5 minutes.

Lightly flour the champignon mushrooms and fry them in lard. Cut the bacon into strips and brown in a pan until crispy.

Blend the slices of white bread in a blender and toast it in a pan with a drizzle of oil, a clove of garlic, some red pepper and a grated lemon.

Drain the pasta in a baking dish, pour the fondue over it. Complete the dish with the crispy bacon, fried mushrooms, slices of lard, pine nuts and flavored bread.

Video of the recipe Pasta in bianco

If you want to see the video of Simone Buzzi’s Pasta in Bianco recipe proposed in the new edition of the cooking program E ‘semper mezzogiorno broadcast on RaiUno, you will find the link below for viewing.

If you have had the opportunity to try the “Pasta in bianco” recipe and were satisfied with the result obtained, leave your comments, your impressions, your suggestions, we will be happy to bring them back knowing that we do what all our numerous readers like .

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