Butterflies with celery and carrots
Instructions
Scrape celery and carrots, wash them and dry them.
Peel the shallot and tritatelo.
Slice the celery, keeping aside the more tender leaves.
Cut into thin sticks and carrots.
Heat the butter in a pan and let the flame to dry the shallots, add the celery and carrots, Cook a few minutes, just long enough that you inteneriscano a little while remaining crisp.
Savoury Pies.
Cook the pasta in a pot of lightly salted boiling water.
Cook them al dente and stir-fry it in the pan with the vegetables.
Add a pinch of paprika, garnish with fresh leaves of celery and serve.
Ingredients and dosing for 4 persons
- 200 g of type egg pasta butterflies
- 2 stalks celery of tender green leaves
- 2 carrots
- 1 small shallots
- 20 g of butter
- 1 pinch of sweet paprika
- Salt