The two managers of the Épiciere Golosone open door number 20 for us today. Their names are Damiano and Änski and they are standing in the middle of Italian products. They also say: you are not alone! And since the way to a man’s heart is through his stomach, they share their favourite recipe with us!
Enjoy the recipe and stay healthy!
Epicerie Golosone
98, avenue Grande-Duchesse Charlotte
L-3440 Dudelange
516482
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Fusilli alla Pancetta ingredients for 4 persons:
- 400 g Fusilli
- 200 g Olive Nere Celline del Salento
- 400 G Pelati Pomodorini of Colina
- 100 g Pancetta arrotolata in thin slices
- 250 ml EKB Cream 30%.
- 1 red onion
- 2 cloves of fresh garlic
- 2 tablespoons of extra virgin olive oil
- 2 to 3 tablespoons of “Capperi da Tavola”.
- Salt
- Ground pepper
Progress:
Chop the onion and garlic very finely, at the same time heat the olive oil in a saucepan.
Once the oil is hot, add the onion, garlic and pancetta, fry them and then add the peeled tomatoes.
Then add the cream, capers, olives and season with salt and pepper.
Simmer for about 20 minutes on medium heat.
Cook your Fusilli in salted water, once cooked you mix them with the sauce and voilà the dish is ready!
