Servings:
4
INGREDIENTS
- 250 gr. fusilli buckwheat pasta "Altri Cereali"
- 4 carrots
- 1 shallot
- 1 yellow onion
- two large stalks of celery
- a teaspoon of fresh minced ginger
- two bay leaves
- one or two tablespoons of Mild Curry Madras
- two tablespoons of apple cider vinegar "Il Nutrimento"
- a teaspoon of cane sugar Probios
- 1 teaspoon of cornstarch dissolved in 100 ml of cold water
- a handful of toasted and chopped hazelnuts Probios
- extra virgin olive "Natura Toscana"
- salt and pepper
INSTRUCTIONS
- Coarsely chop carrots, shallots, onion and celery and let them dry in extra virgin olive oil with two bay leaves.
- Add a teaspoon of ginger and curry, one or two tablespoons to taste, sauté briefly.
- Sprinkle with two tablespoons of apple cider vinegar, add sugar, stir well and let it evaporate.
- Adjust salt and add a good grinding of pepper.
- Cook the pasta al dente and keep a little of the cooking water, drain and sauté briefly in a pan with the sauce prepared by removing the bay leaves and add a little cooking water if too dry.
- Serve hot sprinkled with chopped hazelnuts.
