[vc_row css=”%7B%22default%22%3A%7B%22background-image%22%3A%221567%22%2C%22background-size%22%3A%22cover%22%2C%22background-repeat%22%3A%22no-repeat%22%2C%22padding-left%22%3A%222em%22%2C%22padding-top%22%3A%223em%22%2C%22padding-bottom%22%3A%223em%22%2C%22padding-right%22%3A%222em%22%7D%7D” el_id=”recipe-intro”][vc_column width=”1/1″][us_post_title css=”%7B%22default%22%3A%7B%22color%22%3A%22%23ffffff%22%2C%22text-align%22%3A%22center%22%2C%22font-family%22%3A%22body%22%2C%22text-transform%22%3A%22none%22%7D%7D”][us_html]JTNDaHIlMjBzdHlsZSUzRCUyMmJvcmRlci10b3AlM0ElMjAycHglMjBzb2xpZCUyMCUyM2ZmZiUzQiUyMHdpZHRoJTNBJTIwMjAlMjUlM0IlMjIlM0U=[/us_html][vc_column_text][show_acf_in_receipe][/vc_column_text][/vc_column][/vc_row][vc_row css=”%7B%22default%22%3A%7B%22background-color%22%3A%22%23f3d896%22%2C%22margin-top%22%3A%220%22%2C%22margin-bottom%22%3A%221em%22%2C%22padding-top%22%3A%222em%22%2C%22padding-bottom%22%3A%222em%22%7D%7D”][vc_column width=”1/2″][vc_video link=”https://www.youtube.com/watch?v=SIT4t6cSwDM”][/vc_column][vc_column width=”1/2″][vc_column_text css=”%7B%22default%22%3A%7B%22color%22%3A%22_header_middle_text_hover%22%2C%22text-align%22%3A%22left%22%2C%22font-size%22%3A%221.2em%22%2C%22font-weight%22%3A%22400%22%2C%22margin-bottom%22%3A%221em%22%7D%7D”]INGREDIENTI (PER 4 PERSONE)[/vc_column_text][vc_column_text]250 g di Spaghetti “Pastificio Marella”
150 g di sfilacci di bresaola
100 g di pecorino romano
q.b. di brodo vegetale
q.b. di sale e pepe
q.b. di olio extravergine BIO[/vc_column_text][/vc_column][/vc_row][vc_row css=”%7B%22default%22%3A%7B%22margin-top%22%3A%222em%22%7D%7D” el_id=”procedure-section”][vc_column width=”1/1″][vc_column_text css=”%7B%22default%22%3A%7B%22color%22%3A%22_header_middle_text_hover%22%2C%22text-align%22%3A%22left%22%2C%22font-size%22%3A%221.2em%22%2C%22font-weight%22%3A%22400%22%2C%22margin-bottom%22%3A%221em%22%7D%7D”]PROCEDIMENTO[/vc_column_text][vc_column_text css=”%7B%22default%22%3A%7B%22margin-bottom%22%3A%222em%22%7D%7D”]
- Rosolare in una padella antiaderente olio e pepe macinato al mulinello.
- Aggiungere il brodo bollente e gli Spaghetti “Pastificio Marella”.
- Lasciare cuocere lentamente, aggiungere del brodo talvolta.
- Girare gli spaghetti fino a fine cottura, togliere la pentola dal fuoco
- Mantecare gli spaghetti “Pastificio Marella” con pepe e pecorino romano, versando l’olio a filo.
[/vc_column_text][/vc_column][/vc_row][vc_row css=”%7B%22default%22%3A%7B%22margin-bottom%22%3A%224em%22%7D%7D”][vc_column width=”1/2″][vc_column_text css=”%7B%22default%22%3A%7B%22color%22%3A%22_header_middle_text_hover%22%2C%22text-align%22%3A%22left%22%2C%22font-size%22%3A%221.2em%22%2C%22font-weight%22%3A%22400%22%2C%22margin-bottom%22%3A%221em%22%7D%7D”]PRESENTAZIONE[/vc_column_text][vc_column_text css=”%7B%22default%22%3A%7B%22margin-bottom%22%3A%222em%22%7D%7D”]Servire in un piatto gli spaghetti “Pastificio Marella” cacio e pepe e guarnire con sfilacci di bresaola.[/vc_column_text][/vc_column][vc_column width=”1/2″][us_image image=”1567″ has_ratio=”1″ ratio=”16×9″][/vc_column][/vc_row][vc_row css=”%7B%22default%22%3A%7B%22margin-top%22%3A%222em%22%2C%22margin-bottom%22%3A%222em%22%7D%7D”][vc_column width=”1/1″][vc_column_text css=”%7B%22default%22%3A%7B%22color%22%3A%22_header_middle_text_hover%22%2C%22text-align%22%3A%22center%22%2C%22font-size%22%3A%221.5em%22%2C%22font-family%22%3A%22body%22%2C%22font-weight%22%3A%22400%22%2C%22margin-bottom%22%3A%222em%22%7D%7D”]TI POTREBBERO INTERESSARE…[/vc_column_text][vc_column_text][end_receipe_shortcode][/vc_column_text][/vc_column][/vc_row]
