FETTUCCINE WITH GRAPE CRUDAIOLA
Ingredients for 4 people
- 250 g of Fettuccine Marcozzi di Campofilone
- 320 g ripe, sweet white grapes
- 8 medium stems of finely chopped fresh chives + 4 segments to decorate the plates
- 4 teaspoons of robustly flavored extra virgin olive oil + a little
- Salt to taste q.b.
- Freshly ground black pepper to taste q.b.
- Freshly grated 24-month aged Parmesan cheese q.b.
Preparation
Cut the grapes in half and remove the seeds, after which chop them finely with a sharp knife. Transfer them to a bowl along with the liquid they will have released during preparation.
Add the chopped chives, oil, a little salt and a grind of pepper. Mix well and keep aside.
Cook the fettuccine in plenty of salted water, let it soften a little, then gently stir it and bring it to the cooking point to your liking.
Drain the pasta and season immediately with a little oil, then with the grape preparation. Spread it on individual plates, sprinkle with a little grated Parmesan cheese, decorate with a chive stem segment and serve.
Fettuccine with grape crudaiola
Ingredients for 4 people
- 250 g of Fettuccine Marcozzi di Campofilone
- 320 g ripe, sweet white grapes
- 8 medium stems of finely chopped fresh chives + 4 segments to decorate the plates
- 4 teaspoons of robustly flavored extra virgin olive oil + a little
- Salt to taste q.b.
- Freshly ground black pepper to taste q.b.
- Freshly grated 24-month aged Parmesan cheese q.b.
Preparation
Cut the grapes in half and remove the seeds, after which chop them finely with a sharp knife. Transfer them to a bowl along with the liquid they will have released during preparation.
Add the chopped chives, oil, a little salt and a grind of pepper. Mix well and keep aside.
Cook the fettuccine in plenty of salted water, let it soften a little, then gently stir it and bring it to the cooking point to your liking.
Drain the pasta and season immediately with a little oil, then with the grape preparation. Spread it on individual plates, sprinkle with a little grated Parmesan cheese, decorate with a chive stem segment and serve.
