TIBERINO Bavette “Trapani” with Red Pesto Sauce - 200g (7oz)
The "Pesto alla Trapanese" could not be missing among our recipes and it is here served with a pasta type that is very popular with the most discerning palates, that is the bronze-drawn bavette.
Preparation: in a frying pan or nonstick pot, bring to boil 700ml of water and 2 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients, cover and cook over a medium-low heat for 12 minutes, stirring occasionally. Add more water if necessary. Take the lid off the pot, then continue to cook for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy. Season to taste with salt, add extra virgin olive oil, and let stand 1 minute before serving.
Useful tips: add ¼ glass of white wine to the boiling water. Serve with extra virgin olive oil, grated cheese. Add a pinch of sugar.
Wine-pairing: medium-bodied red wines.
Brand: TIBERINO
Net Weight: 200g (7oz)
Origin: Product of Italy
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TIBERINO Bavette “Trapani” with Red Pesto Sauce - 200g (7oz)
The "Pesto alla Trapanese" could not be missing among our recipes and it is here served with a pasta type that is very popular with the most discerning palates, that is the bronze-drawn bavette.
Preparation: in a frying pan or nonstick pot, bring to boil 700ml of water and 2 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients, cover and cook over a medium-low heat for 12 minutes, stirring occasionally. Add more water if necessary. Take the lid off the pot, then continue to cook for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy. Season to taste with salt, add extra virgin olive oil, and let stand 1 minute before serving.
Useful tips: add ¼ glass of white wine to the boiling water. Serve with extra virgin olive oil, grated cheese. Add a pinch of sugar.
Wine-pairing: medium-bodied red wines.
Brand: TIBERINO
Net Weight: 200g (7oz)
Origin: Product of Italy
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Description
The "Pesto alla Trapanese" could not be missing among our recipes and it is here served with a pasta type that is very popular with the most discerning palates, that is the bronze-drawn bavette.
Preparation: in a frying pan or nonstick pot, bring to boil 700ml of water and 2 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients, cover and cook over a medium-low heat for 12 minutes, stirring occasionally. Add more water if necessary. Take the lid off the pot, then continue to cook for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy. Season to taste with salt, add extra virgin olive oil, and let stand 1 minute before serving.
Useful tips: add ¼ glass of white wine to the boiling water. Serve with extra virgin olive oil, grated cheese. Add a pinch of sugar.
Wine-pairing: medium-bodied red wines.
Brand: TIBERINO
Net Weight: 200g (7oz)
Origin: Product of Italy
