Juicy pens
Instructions
Soak the breadcrumbs in a little broth, wring it out, shake it with garlic pepper, two tablespoons of olive oil, vinegar and a little salt.
Cook the mezze penne al dente, and drain.
Cut the pancetta into cubes and FRY in a pan with a little oil.
Drain the beans.
Pour the dough into a bowl, add the bacon, garlic-chili mixture, beans and finally sliced olives.
Garnish the salad with Basil and Marjoram and serve tepid or cold.
Ingredients and dosing for 4 persons
- 380 g of type mezze penne pasta
- 1 box of cannellini beans
- 100 g of bacon
- 2 cloves of garlic
- 1 bit of chili
- 60 g of green olives
- 1/2 bun (crumb)
- 1 sprig of basil
- 1 sprig of marjoram
- Little of broth
- Salt
- 3 tablespoons of olive oil
- 1 tablespoon of wine vinegar