Spaghetti with ‘Pomodorini DOP del Piennolo’, Roman Pecorino cheese and beef stew

Spaghetti con pomodorini del piennolo d.o.p, pecorino romano e stracotto di manzo

Ingredients

320 grams of hard wheat spaghetti pasta
160 grams of ‘Pomodorini DOP del Piennolo del Vesuvio’.
100 grams of Roman Pecorino cheese
100 grams of beef stew
4 basil leaves
Salt, pepper, oil
Clove of garlic


Method


  1. In a pan, fry garlic, oil and tomatoes
  2. cook the spaghetti in plenty of salted water and drain it to the dough
  3. mix everything with the tomato DOP sauce and place the pasta on the Pecorino cheese fondue and beef stew
  4. Decorate with basil


Agricultural company Ferrara


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About us

An enterprise that is born from a dream of the highest quality products


Curiosity

Some curiosity on ‘Pomodorini DOP del Piennolo’ from the Vesuvius



Recipes

Some tips on how to enhance your dishes with ‘Pomodori del Piennolo’


Products

Products made with ‘Pomodorini del Piennolo’ and ‘Pomodori Campani’


Farm

The farm where we grow all our products is on the side of the Vesuvius and it is exposed to the sea


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