Spaghetti with pupunha and buffalo mozzarella

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Spaghetti with pupunha and buffalo mozzarella

Name: Spaghetti with pupunha and buffalo mozzarella
Prep time: 30 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 400 g Hard Grain Spaghetti; 1/2 can(s) Pupunha in slices; 400 g Sour cream; 200 g Buffalo mozzarella; 1 teaspoon Nutmeg; 1 teaspoon Black pepper; 1/2 unit(s) White Onion; 2 unit(s) Garlic (tooth); 50 ml Olive oil; 1 tablespoon Butter; 2 tablespoon Salt; 50 g Grated Parmesan

In a partnership with

@delirec

🇧🇷Brazil

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View in original language

(Português)

30 min(s)

4 servings

Arícia Ridan

@aricia

Ingredients
Recipe

Hard Grain Spaghetti400 g
Pupunha in slices1/2 can(s)
Sour cream400 g
Buffalo mozzarella200 g
Nutmeg1 teaspoon
Black pepper1 teaspoon
White Onion1/2 unit(s)
Garlic (tooth)2 unit(s)
Olive oil50 ml
Butter1 tablespoon
Salt2 tablespoon
Grated Parmesan50 g

Put a large pot of water on to boil
Chop the onion and garlic very small
Separate all supplies next to the stove
When the water is boiling, add two tablespoons of salt, stir and place the dough
Stir the noodles well so that they come apart from each other.
In another large pan or skillet, heat and sauté the onion and garlic in olive oil with butter.
Add half a glass of peach palm slices
Add the cream, lower the heat and add a cup of the pasta cooking water.
Season the sauce with nutmeg, salt and black pepper.
Check the point of the dough, it should be al dente after approximately 8 minutes of cooking
Bring the pasta to the sauce, mix, turn off the heat.
Cut the mozzarella rustically into good pieces so you can feel it in the dough
Serve a minute, finish with grated parmesan, olive oil and black pepper.

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Spaghetti with pupunha and buffalo mozzarella

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