INGREDIENTS
- Time:
- 1/2kg of semolin (it might be half 0000 and half semolin)
- roughly 250 g water
- 1 tablespoon olive oil
- Salsa
- Olive oil
- 1 radicchio
- Reduce into julienne
- 250 gr uncooked ham lower into julienne
- Crimson wine just a little (let evaporate)
- 500 gr tomato sauce
- 200 g of milk cream
- Prepare dinner for about one hour
Scrumptious fusilli al fierrito with radicchio sauce, uncooked ham and tomato that Diego Ferrara teaches us. Ultimate to arrange for a dinner.
Time:
1-Unite substances. Stretch, let relaxation. Reduce into “chorizo” shapes and go via the iron.
Salsa
1- Radicchio and uncooked ham collectively. Once they soften, add wine and let it evaporate.
2- Add tomato sauce and cream. Depart for an hour of cooking.
