Macaroni with Brandy

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Written By Gilberto Mattei

The recipe for macaroni with brandy

 

Ingredients for four people for maccaroni with brandy

four grams of macaroni long (zite), seven grams of tomato pulp, one gram of butter, one spring onion, three or four small glasses of Brandy, salt and pepper.

Time required: about three quarters of an hour, plus time for the tomatoes to drain. Try your luck at casino australia. Cut the tomato pulp into fillets, place it on a sieve and let it drain for a long time, collecting the vegetation water in a bowl.

Brown the sliced onion in butter in a saucepan, add the vegetable water from the tomatoes and let it reduce almost completely; pour in the Brandy, let it evaporate a little, add the tomato pulp, season with salt and pepper and continue cooking for about eight minutes.

In the meantime, divide the macaroni into pieces eight to ten centimetres long and boil them in salted water; drain them al dente, toss them with the prepared sauce, stir and serve.

 

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Accompany with Clastidio Bianco or Soave or Orvieto or Locorotondo.

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