Mezze penne of lentils with savoy cabbage, walnuts and Parmigiano Reggiano

Mezze penne of  lentils 250 g
Extra virgin olive oil 20 ml
Peperolio 10 ml
Savoy cabbage 400 g
Nuts 3 - 4
Parmigiano Reggiano 20 g
Golden onion ¼
Salt to taste

3,65 €

100% lentil flour and no other ingredient. Rich in fiber and high protein content. Excellent for celiacs and not only

7,69 €

Out of the southern Italy regions and the best selection of organic oil varieties the Bioitalia oil is born. Their origin is guaranteed by a system that follows the product from the field to the table: the certified chain.

4,60 €

Peperolio is an infusion of organic chili pepper in organic cold extracted extra virgin olive oil.

Wash accurately the savoy cabbage and cut it into small strips. Brown at low heat the onion with the extra virgin olive oil and add the savoy cabbage. Keep on mixing the ingredients for about 15 minutes at low flame. Meanwhile, cook the pasta in salted boiling water. Then, drain it and add it to the pan with the savoy cabbage.

Add the grated cheese, some teaspoonful of Peperolio and the shelled walnuts.


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