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SEMOLA RICE PASTA WITH PEAS AND SMOKED MOZZARELLA

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Semola rice pasta with peas and smoked mozzarella


Recipe from Chef Nino di Costanzo from Michelin-starrred “Il Mosaico” restaurant, Hotel Terme Manzi on Ischia – (Naples) presented at Masi Amarone, The Marco Polo of Wines, paired with MontePiazzo 2010.

Ingredients for 4:

  • 200g semola rice pasta
  • 2kg peas
  • 100g smoked mozzarella
  • 1 large onion
  • 50g parmigiano reggiano
  • 100g cherry tomatoes
  • pea sprouts (three per plate)
  • 60g extra-virgin olive oil
  • 80g cream

Procedure:

Chop the onion and cook in a microwave with a trickle of olive oil for one minute. Repeat the operation 4 times. Shell the fresh peas and cook in boiling water for 10 minutes before blending to make a purée. Meanwhile, cook the semola rice pasta, sprinkle with white wine, and mix with the pea purée. Cook for about 15 minutes before dressing with grated parmesan and a drizzle of oil. Cook the smoked mozzarella in the cream until the liquid is reduced by half, then add the pasta. Serve garnished with pea sprouts, borage and cherry tomatoes that have previously been peeled and dried in a slow oven at 80°C for two hours.

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