Heart Gold Desmume Problem

Fusilli with peppers whole. A charge of color and taste.

With the first cold I feel the need to color the plate, it shine on, feel the vibrations of the colors. I love the hot and cold for me something is broken, hence the need to re-create colors brighter and cheerful.

In aid came to my mind immediately ranging from the yellow peppers, cherry red to end with the green lawn, give a wide choice.

a temptation too big for me, so I caught three and I put them in the oven grill. I made them cool and then I removed the "scalp" taste the flesh reduced into small pieces. A pleasant and tasty burst of sunny and warm "spring."

• 1 red pepper 1 yellow pepper 1 green pepper
• wholemeal fusilli
• chili powder parmesan
• grass onion
• extra virgin olive

Preheat oven to 180 degrees and put a baking sheet with no further addition of the three peppers for about 30-35 minutes, turning once or twice for even cooking. Pass the cooking time remove the peppers and place them in a pan with lid for five minutes, making them cool and release the liquid cooking. Peel them and then reduce them to threads.

In a pan large nonstick fry quickly a nice bunch of chives and sprinkle with hot pepper. Add the fillets, pepper and let cook for few minutes. Meanwhile cook the pasta al dente and drain slightly. Stand a few more minutes in the pan with the sauce with peppers. Inpiattare, a good sprinkling of Parmesan cheese and garnish with chives mini fillets.

Frankly, this lively e gustosissimo terzetto (giallo/rosso/verde) rallegrerà la mia tavola molte, ma molte altre volte ancora.