Pasta Vialli
This recipe is
my adaptation of one I ate in the famous San Lorenzo Italian restaurant in
Knightsbridge, which is apparently a favourite with the Chelsea Football Club
players. This particular dish was named after their famous Italian manager Gianluca Vialli. Vegetarians
might like to know that a vegetarian parmesan-style cheese is available.
Serves : 2 – 3
Ingredients:
12oz / 350g Penne Rigate
1 Quantity Classic Fresh Tomato Sauce
5oz / 150g Mozzarella,
chopped into ¾ inch / 2cm cubes
A Little Finely Grated Parmesan
(Parmigiano Reggiano), to
serve
A Few Whole Basil Leaves,
to garnish
Instructions:
1.
Start this
by gently re-heating the tomato sauce and
putting the pasta on to
cook.
2.
When you
are almost ready to eat, stir the cubes of Mozzarella into the
warm sauce and let it simmer gently for 2 – 3 minutes, by which time the cheese
will have softened and begun to melt but still retain its identity.
3.
Serve the
sauce spooned over the drained pasta, sprinkle with the
Parmesan and add a
few fresh basil leaves
as a garnish.
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