Butterflies alla siciliana
Instructions
03646 SICILIAN INGREDIENTS BUTTERFLIES 4 PERSONS 200 g of soft cheese like Philadelphia, 400 g of chopped tomato, a clove of garlic, 50 g of black olives, 1 tablespoon of capers, 1 teaspoon fennel seeds, a bit of Chili, 400 g farfalle pasta type, salt, chopped parsley, 3 tablespoons oil.
In a bowl mix 100 g of cheese with fennel seeds getting a smooth cream and creamy.
In a small saucepan and gently fry the garlic and browned pour the tomato.
Mix well and cook for about 10 minutes.
Add the cream cheese, black olives, pitted and sliced, capers and pepper.
Add salt and cook for a few minutes again.
Cook the pasta in boiling salted water, then drain and dress with the sauce.
Garnish with parsley and remaining cheese cut into small cubes.
