PASTA ALLA CHITARRA
with white and biack pepper
250g pasta alla chitarra, 1 small bunch
of rocket, 1 spoon grated Parmigiano
Reggiano, 1 spoon grated bread, 40g
butter, 2 red onions, extra virgin olive
oil, cream, salt, white and black pepper.
Preparation: Peel and slice the
onions, put them in a large frying pan
and let them brown with some oil. Wet
them with 1lz glass of boiling water,
cover and let them cook for 10 minutes
by medium heat. Wash rocket and slice
it in thin stripes. Meanwhile let the
butter melt in a small pan and there
make the grated bread toast. Add Parmigiano
Reggiano and 1 teaspoon of white pepper.
Boil Pasta alla chitarra in abundant
salted water, drain them "al dente"
and flavour with the onions; add cream,
the mix of butter and grated bread,
1 teaspoon of black pepper and the fresh