Ingredients for 0 person
400 g Cuori di formaggio
1 kg rapini
3 anchovy fillets in olive oil
20 g semi-minced salted Bronte pistachios
red chili pepper to taste
2 cloves of garlic
Procedure
Clean rapini and cook them in plenty of salted water, drain them after about 8 minutes.
In a pan, brown garlic with oil. Once browned, remove garlic and add anchovies, leaving them to melt gently. Add rapini, a little hot pepper and leave to flavour for about 5 minutes. Meanwhile, cook Cuori di formaggio, drain and sauté them in the pan with the condiment.
Serve topped with a dusting of grated pistachios.
Nicola Girone advanced training chef – fic.
