Fusilloni with smoked butter, Parmigiano Reggiano and Sichuan’s pepper

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Skriv ut
A sophisticated and surprisingly tasty white pasta sauce. The idea behind this pasta is to definitively do away with the idea that pasta dressed only with oil (or butter) and cheese is sickbed food. An excellent butter combined with a sprinkling of appropriately salty and aged cheese and a touch of pasta cooking water makes for a creamy smooth mixture. It is this velvety mantle which makes its way into the pasta, suffusing it with the exquisitely smoky nuances of the butter and the balsamic notes redolent of mint and rosemary of the sichuan pepper. 
The large size of the fusilloni pasta makes for great bite resistance in the mouth and its capacious coils are ideal for creamy or full-bodied sauces to wrap themselves around, taking shelter in every nook and cranny, ready to explode with every bite. 


Ingredients for 5 People

  • 400 g Barilla Fusilloni al Bronzo
  • 120 g smoked butter
  • 1 sprig of dried rosemary*
  • 100 g of grated Parmigiano Reggiano aged 24 months
  • 20 ground Sichuan peppercorns

*If you like you can cold smoke the butter with the help of a smoker, in order to achieve the perfect smoking with dried rosemary or you can buy a ready-smoked butter.

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