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Ficacci Olives Recipe tonnarelli Burina Style with Castelvetrano Olives
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=1rjHO3ZuQiU
Ingredients: • 300g of Tonnarelli (freshly made pasta) • 200g sweet Castelvetrano Ficacci olives • Fresh Basil • 1 Celery • 1 fresh white onion • 1 garlic clove • 4/5 San Marzano mature tomatoes • Oregano • Romeo Extra Virgin Olive Oil • Salt and pepper to taste • 150g Pecorino Romano cheese • Preparation: • Cut, dice and remove the seeds of the San Marzano mixing them in a bowl with chopped basil, oregano and celery, garlic and onion. Pit half of the olives and slice the rest. Pour in the boiling water a spoonful of Romeo Extra Virgin Olive Oil avoiding the Tonnarelli to stick together. Add pepper and extra Virgin Olive Oil to the garnishment. In a bowl prepare a cheese cream by stirring with a ladle the pecorino and boiling water. Pour the Pecorino cream on the plate before laying the Tonnarelli and the garnishment topping. Buon appetito! • Check the recipes of Casa Ficacci’s chef on: http://www.ficacci.com/olive-food-blo...
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