“Spaghetti alla chitarra” with pepper pesto and Toritto almonds – Chef Francesco Paldera | Olio Cicc
Delight in "Spaghetti alla chitarra" tossed in a flavorful pepper pesto with Toritto almonds, a recipe by Chef Francesco Paldera. Enjoy authentic Italian cuisine!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oliociccolella.it.
Cooking tools:
- Blender
- Stove
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Pot
- Colander
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- 240 gr of spaghetti alla chitarra (spaghetti square in shape)
- Zurlo extra virgin olive oil
- 2 red peppers
- 2 tablespoons of Apulian Canestrato DOP cheese
- 12 yellow datterini
- 100 gr of Toritto almonds
- 1 clean clove of garlic
- Basil
- Salt
- Pepper
- Zurlo evo oil
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