Macaroni with creamed yolk and friggitelli with strong Provolone Valpadana P.D.O. flakes

for 2 people – difficulty: average – preparation time: 20 minutes


180 g Macaroni
45 g Egg yolk
100 g Provolone Valpadana PDO strong
Black pepper and salt
200 g Friggitelli peppers
Extra virgin olive oil


Cut the friggitelli peppers into julienne strips, brown them with extra virgin olive oil in a pan. Cook them well and set them aside. Mix the egg yolk with the grated Provolone Valpadana PDO, a little salt and plenty of black pepper. Create a firm paste and set it aside.
Cook the macaroni in boiling salted water, then drain and toss with the friggitelli. With the heat off, stir in the yolk cream and Provolone Valpadana PDO. Serve and finish with a generous grating of strong Provolone Valpadana PDO, served hot!


Chef’s tip: When they are in season, try it also with trombetta courgettes or artichokes!

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