Genovese pasta with prosciutto and mozzarella
If there is not much water, add about a ladleful of cooking water or about 1/2 tablespoon of olive oil
How to make it
1
Boil the spaghetti until it is slightly firm (approximately 4 and a half minutes)
2
Cut the mozzarella cheese into 2cm cubes, half the cherry tomatoes, basil, and roughly chop the prosciutto, put them in a bowl, and mix with A
3
Put the boiled spaghetti into bowl 2, mix together and serve on a plate
Materials 1 person
-
- Mozzarella cheese
- 40g
-
- Cherry tomato
- 6 pieces
-
- basil leaves
- 2
-
- Prosciutto
- 2
-
[A]
- Basic Genovese sauce
- 3/2 tbsp
-
- Chop garlic
- 1 piece
-
- Black Olives
- 4 pieces
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1/2 tbsp
-
Olive Oil
-
[Boil spaghetti]
- Spaghetti di Czech No. 10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content relative to salt water
- 30g
[PR]
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