350 gr di pasta corta
olio extravergine di oliva
8 pomodorini secchi
maggiorana
1 arancia
30 gr di pinoli
150 gr di caprino
Preparazione:
Lessare la pasta in abbondante acqua salata e scolare la pasta al dente.
Passarla sotto l'acqua corrente e condirla con 2 cucchiai di olio.
Poi nel mixer unire i pomodorini secchi, 5 cucchiai di olio, le foglioline di 2 rametti di maggiorana, il succo di 1 arancia, i pinoli, un pizzico di pepe e sale e frullare il tutto.
Condire la pasta con questa crema e terminare con il caprino.
ENGLISH VERSION
Ingredients for 4 portions:
350 gr (12 oz) short pasta
extra virgin olive oil
8 dried tomatoes
marjoram
30 gr (1,1 oz) pine nuts
150 gr (5,3 oz) goat cheese
Method:
Stew the past into salty water and drain al dente.
Rinse it under running water and season with 3 tblspoons of oil.
Whip the dried tomatoes, 5 tblspoons of oil, leaves of 2 springs of marjoram, juice of 1 orange, pine nuts, a pinch of peppers and salt.
Spice the past with this sauce and finish with grated goat cheese.
Francesca Maria
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