Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Trecce pasta in roast peppers sauce
Trecce all’isolana is a tasty recipe from Southern Italy. It is very easy to prepare and can be also seasoned with olive, oregano, mint and basil.
Ingredients for the trecce pasta in roast peppers sauce, 6 servings
500 g of short pasta, such as trecce or fusilli
6 peppers (red peppers and yellow peppers)
4 tablespoons of minced parsley
half Tropea’s red onion
extra virgin olive oil
3 desalinated capers
12 bites of mozzarella
integral sea salt
fresh ground black pepper
balsamic vinager according to taste
Roast peppers in a oven at 180° C for 45 minutes to 1 hour, turning them with pliers every 15 minutes to cook them on every side. The cooking is done when peppers can be peeled easily.
Remove peppers from the oven and put them aside. When they are cold, peel them, remove seeds and cut them to stripes of 1 cm.
Season peppers with finely cut Tropea’s onion, minces parsley, oil, pepper and a pinch of salt. Add some balsamic vinegar according to taste. Cover and let marinate in the fridge for 1 hour.
Boil trecce in a pot full of salted water and drain al dente. Season them with peppers and add salt, pepper and oil. Put capers and mozzarella bites on pasta, add some more parsley and serve it.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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