First Course Pasta
Anolini al seirass
8
Difficulty
High
High
Product used
Seirass Reale with sheep's milk
Typical of Piedmontese excellence, Seirass is made with cow's and sheep's milk, and it has a smooth and very humid, sweet and velvety white paste, freely oozing milk.
Available only in the traditional...
Ingredients
- Anolini 200gr
- Seirass 100gr
- Burro 20gr
- 3 spicchi di aglio
- 3 ciuffetti di basilico
- Pomodori 50gr
- Pasta di nocciola 10gr
- Vino rosso q.b
- Olio e.v.o q.b
- Sale e pepe q.b
