• Marina Capra

TAJARIN WITH ROSES AND HAZELNUTS.

To surprise your sweetheart or just to spoil yourself a little, here is an exceptional recipe designed by Chef Federico Spina with the products of "Box di Benvenuto".


INGREDIENTS (2 PEOPLE)


Tajarin 180 gr.

Butter 30 gr.

Sage 2 leaves

Dried preparation with hazelnuts and roses

Parmesan 30 gr

Salt to taste.

Pepper as needed.



METHOD


In a small bowl, rehydrate part of the rose petals and keep a couple aside (to use as a garnish).

In a saucepan put salted water to boil, when it reaches a boil, lower the tajarin.

In the meantime, in a large pan, melt the butter over low heat, break up the sage leaves and add them with a pinch of salt and a little pepper (according to taste) .. when the butter is melted, add the toasted hazelnuts and cook, always over low heat for a few minutes.

Drain the tajarin al dente keeping a little of the cooking water back and cook by raising the flame a little, when necessary add a little water .. when you have reached the creaminess and cooking desired, turn off the heat and insert the petals rehydrated and chopped with the Parmesan. Always stir without flame and serve. Garnish with dried petals and a sage leaf!


Post your results and recipe variations on social media and tag us @mangiamonfra.


Now only one step is missing: buy your box and... it's time to cook!


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