Pasta in bianco, the recipe by Simone Buzzi

The recipe for Simone Buzzi’s pasta in bianco, the recipe It’s always noon today 24 June 2021. Obviously it’s a super bomb recipe by Simone Buzzi, a recipe for a pasta that is certainly not the light white pasta we all know. We can make pasta at home with flour, water, oil and salt or buy fresh or dried pasta, the sauce is the important part of this recipe. It’s always noon. A recipe for a first course that, as always, is a unique dish because there are so many ingredients in this Buzzi white pasta. Here is the rich and delicious recipe of E ‘semper mezzogiorno.


Ingredients: you can find them in the photos below

Preparation: flour, water, a little olive oil and a little salt, knead and cover the dough with plastic wrap and let it rest. We roll out the dough a little thick and cut the wide fettuccine, we help ourselves with a little flour.

We heat the milk and the pan in a bain-marie and then add small pieces of taleggio cheese, grated cheese, mix and add the pecorino into small pieces, let it melt and make the fondue.

Cut the bacon into strips and put in a pan, let’s go. We remove the bacon and leave the fat in the pan, here we combine the lard and the mushrooms that we have cut into slices and passed in flour, let it go and drain on kitchen paper.

We cut the sliced ​​bread into pieces and whisk it. In another pan a drizzle of olive oil, two cloves of garlic and the chilli pepper, pour the chopped bread here, toast adding salt, pepper and grated lemon zest, stir occasionally.

Cook the pasta in boiling salted water, drain and season with a drizzle of oil, mix and pour over the fondue, bacon, mushrooms, toasted pine nuts, grated cheese, thinly sliced ​​lard, crispy bread.

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