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Designed by Aaron Burni
Production of fresh egg pasta and gnocchi

Production of fresh egg pasta and gnocchi

Tronchetti with arugula

For 4 persons. Preparation: 40 minutes. Cooking time: 30 minutes.

  • Barone tronchetti
  • 2 cloves of minced garlic
  • 1 dry and minced chili pepper
  • 5 tablespoons extra virgin olive oil
  • 500g peeled tomatoes cut in pieces
  • 2 big bunches of arugula cut in pieces
  • 1 crushed celery
  • 60 g Parmesan cheese
  • 1 tablespoon minced parsley
  • salt

Sauté garlic and a chili pepper on oil. Add tomatoes and sauté over strong fire for 15 minutes. Cook Barone tronchetti in a lot of boiled and salted water. Take them out of water when they swim to the surface, drain them and put them into a soup bowl. Pour over the prepared sauce. Add arugula, celery, Parmesan cheese and parsley to enrich the flavour. Mix it all together and serve.