Spring Onions Spaghetti | Aimo Moroni, Alessandro Negrini e Fabio Pisani | Chef Recipes | Reporter G

Name: Spring Onions Spaghetti | Aimo Moroni, Alessandro Negrini e Fabio Pisani | Chef Recipes | Reporter G
Ingredients: 300 grams of Spaghettoni; 300 grams of cleaned Tropea spring onions; 100 grams of Pachino cherry tomatoes; 2 cloves of garlic; 2 bay leaves; 1/2 teaspoon of fresh chopped red pepper; 5 basil leaves; 1 teaspoon of chopped parsley; Leaves from one sprig of fresh thyme; 200 ml of vegetable broth; 6 tablespoons of extra virgin olive oil; 20 grams of aged Parmigiano Reggiano, grated; Integral sea salt to taste

reportergourmet.com

Spring Onions Spaghetti | Aimo Moroni, Alessandro Negrini e Fabio Pisani

Keywords

E
|
Aimo
Fabio
Spring
Onions
Moroni
Pisani
Negrini
Spaghetti

View full recipe on reportergourmet.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at reportergourmet.com.

Share this recipe:

Cooking tools:

Ingredients

300 grams of Spaghettoni
300 grams of cleaned Tropea spring onions
100 grams of Pachino cherry tomatoes
2 cloves of garlic
2 bay leaves
1/2 teaspoon of fresh chopped red pepper
5 basil leaves
1 teaspoon of chopped parsley
Leaves from one sprig of fresh thyme
200 ml of vegetable broth
6 tablespoons of extra virgin olive oil
20 grams of aged Parmigiano Reggiano, grated
Integral sea salt to taste

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Spring Onions Spaghetti | Aimo Moroni, Alessandro Negrini e Fabio Pisani | Chef Recipes | Reporter G

Keywords

Ingredients

Ready to cook this?

More Like This