STUFFED FRESH PASTA RECIPIES:

Caramelle Rosse Mozzarella e Pomodoro,

in Peppers & Cheese Cream

Ingredients:

450      g                         Caramelle Rosse Mozzarella e Pomodoro "Canuti"

2          tablespoons      Cheese Cream (Crema ai Formaggi - MENU)

1          tablespoon        Vegetable Stock (Buon BrondoVegetale – MENU)

3 – 4    tablespoons       Peppers Cream (Salsa Arlecchino - MENU)

1          shot of                Milk 3,5%

  Parsley (chopped)

Preparation:

1. Pour into a pan the vegetable broth, cream cheese and milk and dilute briefly over medium heat.
2. Then add the peppers sauce and stir for a while.
3. Cook the Carammelle Rosse Mozzarella e Pomodoro "Canuti" in abundant boiling salted water, drain and toss with the sauce.
4. Mix well and serve hot garnishing with the chopped parsley.