In this episode of Alessandro Borghese Kitchen Sound, a colorful, tasty, and authentic dish awaits. The simplicity of this organic whole wheat tortiglioni dish, prepared by legendary Chef Alessandro Borghese, surprises and delights with the aromas of spices, the sweetness of carrots, and the zing of pecorino cheese.
Watch the video and try the recipe!
Ingredients for 4 people- 400 g of organic whole wheat Tortiglione
- 4 Carrots
- 1 clove of garlic
- 150 g of Tuscan Pecorino cheese
- cinnamon sticks
- Ginger powder
- Extra virgin olive oil
- Salt
- 1 sprig of marjoram
Wash and clean the carrots, then boil 3/4 of them in salted water with the cinnamon sticks. Finely julienne the remaining carrot and set aside.
Once the boiled carrots are ready, blend them and pass them through a fine-mesh sieve. Now add salt, pepper, and ground ginger.
Sauté the julienned carrot with garlic and oil.
Meanwhile, boil the pasta in plenty of salted water, drain al dente, and stir in the carrot cream.
Plate and garnish with julienned carrots, Tuscan pecorino cheese, and marjoram leaves.
