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Sedanini 30-70 sauteed with vegetable ragout
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For 3/4 people:
220 gr. of spelled sedanini '30 -70 '
120 gr. of very fine shelled peas
1 small carrot
1 small eggplant
1 small zucchini
1 stick of green celery
½ leek
4 cherry tomatoes
1 clove of garlic
Salt and pepper
Extra virgin olive oil
Marjoram leaves
1 tablespoon of black sesame seeds

Wash the vegetables, clean them and cut them into small cubes. Thinly slice the celery and leek into rings. Brown the garlic in a pan with a little Extra virgin olive oil. Remove the garlic and add the celery, leek and carrot. Add a pinch of salt to flavour all the ingredients. Add the eggplant, green peas and cherry tomatoes cut into wedges. Continue cooking for 5 minutes, making sure that the vegetables remain crispy. Flavour everything with hand-cut marjoram leaves.
Cook the sedanini in salted water and drain them al dente. Stir them in a pan with the vegetable ragout, a few tablespoons of cooking water and a little Extra virgin olive oil. Divide the portions into plates and garnish with black sesame seeds, after having lightly toasted them in a pan.

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