Green pappardelle with parsley, yellow dates, butter with truffle and “bread crums” buongrattato® la veronese® spiced with lemon and ginger

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INGREDIENTS – Recipe for 6 px

• 230/ 240 g Flour Bel paese Mix® LA VERONESE® for gluten-free pasta
• n. 2 Eggs
• n. 2 Egg Whites
• 150 g Fresh Parsley
• 400 g yellow Cherry Tomatoes
• 150 g of Butter with Truffle
• 100 g Parsley
• 1/2 Ginger Root
• Peel of 1 Lemon
• Buongrattato® LA VERONESE® q.s.
• Sugar q.s.
• Salt to taste
• Smoked Pepper q.s.
• Olive Oil q.s.

HOW TO MAKE IT

1. Clean and cut the parsley roughly. With a blender, blend it with olive oik. Add cold water if necessary.
2. In a bowl, work the flour together with the 2 eggs, the 2 egg whites and the emulsion of parsley. Work all the ingredients to get a homogeneous compound.
3.  Spread the pastry board with flour and work briefly the baking pan, then with a rolling pin roll the dough. Finally form the Pappardelle with a pasta cutter.
4. Toast the Buongrattato® in a pan with lemon rind and grated ginger.
5. Melt the butter in the pan, then add the yellow cherry tomatoes and a pinch of sugar. Cook it all for a few minutes, finally adjust the salt and add the smoked pepper.
6. Cook the pappardelle in a pot with salted water and a small amount of oil.
7. At the end of cooking, toss the pappardelle with the condiment with little cooking water.
8. Put the pappardelle in a plate with the toasted Buongrattato®, lemon peel, smoked pepper and some fresh parsley leaves.