the march.
For every 100 grams of wheat flour is added an egg yolk.
power of the egg proteins to replace gluten, so much so that the flour does not care to Manitoba.
subtle and refined.
A unique pasta, which holds the kitchen, which is eaten on special occasions. A bit difficult to cook as it absorbs a lot of the sauce and you have to do everything in complete sync and speed. This recipe enhances the most of their flavor, try it and you will be amply satisfied.
the recipe is here:
Campofilone of macaroni with ham and lemon
0 comments:
Post a Comment