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box cintas Italian breadcrumbs


After reading about this recipe on several blogs I finally decided to make it, not without some changes, and I must say that we liked.
is very simple preparation and ingredients, surprising. The fresh pasta I used were wide strips of Mr Rana, rich and recommended.

Let the ingredients besides the pasta:
- 1 salted anchovy per person, or more if they are small
- Two tablespoons of breadcrumbs per person
- Chili-pepper-to taste
- Three fresh basil leaves finely chopped by person
- A bunch of green asparagus
- a tablespoon per person
parmiggiano - 1 small garlic clove per person
- AOVE and salt

Sauté the asparagus and reserve. Undo
AOVE (Extra Virgin Olive Oil) chopped anchovies. Then add the garlic sheets along with the chilli and fry. Add bread crumbs and brown well without burning. Having
pereparada cooked pasta. Escurrrirla, but not quite, to add to skillet with sauce, basil and ride around the set so as to distribute it on toast, etc. on it.
Emplate, sprinkle with a cloud of cheese and top with a bunch of asparagus. Beware
salt anchovies and cheese are already a lot.
Very rich, try.

Cannella Here is the recipe that inspired this one:
http://zuccheriera.blogspot.com/2006/03/bavette-alla-calabrese.html


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