First Course Pasta

Anolini al seirass

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...

About

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

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