◼ The pasta of durum wheat semolina is cooked in a few
minutes from the moment the water begins to boil, between 7 and 9 minutes. Once cooked the pasta, pour it into a colander to
drain and rinse it with cold water.
◼ In a large skillet, cover the bottom with a little
extra virgin olive oil to sauté one Hokkaido squash (of sweet-flavor and easy to chop), cut into small dices; when they are tender, add the spaghetti
to heat.
◼ We serve and can add some pomegranate seeds (fruit
that appears in markets when autumn begins)
◼ The combinations are always to taste of the one who
prepares the recipe. What
I suggest are ideas.
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