Code B13

Cuori di formaggio, rapini and bronte pistachios

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


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.


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