- First courses
- EASY
- 30 min
Penne with Celery and Nonno Nanni Stracchino with Yoghurt
10.5 oz of mezze penne pasta
4.6 oz of celery
1 Nonno Nanni Stracchino with Yoghurt (4.4 oz)
a few tbsps of milk
Salt and pepper
A few flakes of Parmigiano Reggiano
A fresh, soft cheese with a unique flavour
Method
You can make the sauce after you have put the pasta to cook in the boiling water, as it is quick to make. Wash the celery and eliminate the harder filaments. Chop in a food processor and transfer it into a pot adding two or three tablespoons of milk. Cook for a few minutes, with salt.
Turn off the heat and incorporate the Nonno Nanni Stracchino with Yoghurt, stirring well to obtain a smooth cream.
Drain the pasta, transfer it to a serving casserole dish or directly portioned in individual dishes. Pour the cream of celery and stracchino on the pasta, flavour with a good grinding of black pepper and slivers of Parmesan cheese and enjoy this simple and very tasty dish.
I would like to just add a little suggestion: make a lot of it, you will not even have to warm up any leftover pasta, because with this creamy sauce, it will also be delicious cold.
Stracchino
with probiotic yogurt culture
Recipe devised by food blogger
Cecilia Concari
Idee in pasta & in pentola
I am Cecilia, from Emilia, and I am strongly tied to the traditions of my land. I like simplicity, sincerity and irony in both things and people. Everything I need I find in cooking: discipline and imagination, respect and passion, home and travel.
