FRESH PASTA RECIPIES:

Garganelli Romagnoli, “a la Casentinese”

Ingredients:           

400      g              Garganelli Romagnoli “Canuti”

100      g              Bacon Smoked (diced)

30        g              Red sweet Pepper (cut in strips)

30        g              Yellow sweet Pepper (cut in strips)

30        g              Green sweet Pepper (cut in strips)

20        g              Small Peas

100      g              Mushrooms (sliced)

100      g              Parmesan Cheese (grated)

125      ml            Olive Oil

125      ml            Fresh Cream

1          bunch     Parsley (chopped)

1                           Onion (chopped)

     Salt

Preparation:

1. Dice the bacon and fry gently in a large pan, with the oil and the onion.
2. As soon as the bacon has browned slightly, add the peppers, the peas and the sliced mushrooms.
3. Cook the ingredients over moderate heat for about 20 minutes, and then add the cream.
4. Salt to taste.
5. Cook the Garganelli "Canuti" in abundant boiling salted water, drain and toss in the pan with the sauce prepared previously, over high heat, adding a generous handful of grated Parmesan cheese.
6. Serve while still very hot, garnishing with finely chopped parsley and grated Parmesan cheese.