Green and apple 1 green apple 100 g of water 100 g of sugar
Sauce 2 spicy red peppers 4 cloves of garlic 100 g of extra virgin olive oil The pulp of 1 dried tomato Grated mature Pecorino
Mint infusion 50 ml of liquid cream 30 g of mint leaves 150 g of buffalo mozzarella
Pasta 300 g durum wheat pasta 200 g of toasted Altamura bread
Green and apple Combine the water and sugar in a pan and bring to the boil. Reduce the liquid to half its volume and leave to cool. Cut the apple pulp into cubes, add it to the syrup and place everything in a vacuum.
Sauce Finely chop the garlic and chili pepper, sweat them in a terracotta pot with half the oil (50 g), add the dried tomato pulp and 4 spoonfuls of water used to cook the pasta. Take off the heat and mix with the rest of the cold oil (50 g), incorporating a little grated Pecorino. Add the cubed apple and salt to taste.
Mint infusion Heat the cream in a pan. Take off the heat and add the mint leaves. Leave to cool, remove the mint leaves and add the mozzarella cut into pieces. Process everything in the mixer.
Pasta Bring the pasta cooking water to the boil. Cook the pasta, taking care to maintain the cooking point. Drain it and transfer it to the pot. Finish cooking in the sauce for a few minutes and serve with the previously sliced and toasted Altamura bread.
Please fill in the fields below to search our Recipes' database.
