About the recipe
A very delicious recipe with fine Guanciale Ripened and handmade twists with goat's milk and eggs
materials
A package of handmade twists with goat's milk and eggs
Slices of Guanciale, Miran Selection Ripening
Gruyere with Aegina pistachio Miran selection
Olive oil with black truffle aroma, Miran selection
Ceramic Grinder Garlic Basil Mix
Garlic
Freshly ground pepper or if you want it spicy, a little grated hot paprika
Preparation
Boil the turnips in well-salted water.
In a large, deep frying pan, sauté the chopped garlic.
Add the Miran Selection Matured Guanciale, cut into strips
Sauté until golden brown.
Add the twisters directly from the pot where they boiled.
Mix well and add the Garlic Basil Ceramic Grinder mixture.
With a spoon, add a little water from the water the triftaria were boiled in, add the gruyere cheese with grated Aegina pistachio and stir.
Serve with a little black truffle-flavored olive oil and freshly ground pepper.
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