A first course that you have never tried, where the acidic of the Mela Alto Adige PGI creates a winning contrast with the creaminess of the cheese. An easy, quick recipe with few ingredients. A winning formula.
Ingrediants
- 250 g of tonnarelli
- 120 g of grated aged pecorino
- 2 Apples Alto Adige PGI
- 1 lime
- two knobs of butter
- salt
The recipe of tonnarelli with pecorino cheese and crunchy apples offers different flavors in an elegant and harmonious whole. A first course in which the acidic notes of the apples contrast the creaminess of the aged cheese and the lime completes the ensemble with a pungent touch. A quick recipe to be made and with few ingredients, ideal for bringing a dish that is not discounted to the table.
The tonnarelli, spaghetti alla chitarra in the Abruzzo variant, which we find in the recipe of cacio e pepe, go well with this combination of ingredients. For those who love an extra crunchy touch we suggest a variant: the addition of chopped hazelnuts. recommended combination is with a Pinot Bianco Alto Adige DOC, a fresh and dry wine.
If it is more usual to find apples in the classic and beloved apple pies, let’s not forget that this ingredient knows how to express its qualities also in first and second courses. Particularly successful is its combination with pork or pumpkin. There South Tyrolean Apple PGI sweet and juicy it gives personality to all courses.
How to prepare: Tonnarelli with pecorino cheese with South Tyrolean PGI apples
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
15 min
- Portions
-
4
How to prepare: Tonnarelli with pecorino cheese with South Tyrolean PGI apples
Preparing these Tonnarelli with pecorino cheese with crunchy apples is quick and easy. Peel the apples, cut them into wedges and core them. Cut them into small cubes and sprinkle with lime juice. Sauté them in a hot pan with a knob of butter. Cook for a few minutes on high heat until the apples begin to soften slightly while remaining al dente. Turn off and set aside.
Cook the tonnarelli in lightly salted boiling water for the required cooking time. Meanwhile, collect the cheese in a large bowl together with a generous sprinkle of ground pepper. Add a few tablespoons of water to the pasta, whipping with a hand whisk to obtain a thick cream. Drain the pasta and transfer it to the bowl, whipping and possibly correcting the density of the sauce with a tablespoon of cooking water.
Serve in 4 soup plates, adding a tablespoon of sauteed apples in each portion, complete with grated lime zest and serve immediately.
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