Venere pasta with fresh cheese and cherry tomatoes, a fresh and delicious recipe with a type of pasta that not everyone knows.
Venere pasta is the result of an experiment by the Lensi pasta factory in Verolanuova.
It is made up of 25% whole grain black rice flour and 75% Italian whole grain durum wheat.
And this explains the black color of this pasta.
The benefits offered by this ingredient are many, thanks to its antioxidant properties and high fiber content.
It is a good source of energy and aids digestion.
Below, I leave you other ideas to make with black rice.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 8.5 oz pasta (venere)
- 0.56 oz coarse salt
- 2 slices cow's fresh cheese (fresh)
- 10 cherry tomatoes
- 0.71 oz valerian (lamb's lettuce)
- to taste fine salt
- 2 tablespoons extra virgin olive oil
Tools
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Spoon
- 1 Knife
- 1 Cutting board
- Paper towel
Steps
To make Venere Pasta with fresh cheese and cherry tomatoes, cook the pasta in plenty of salted water for the time indicated on the package.
Drain and cool under cold running water.
In the meantime, dry the fresh cheese with a towel or paper towel and cut it into cubes.
Wash, dry, and cut the cherry tomatoes into small pieces, and wash and dry the lamb’s lettuce well.
Put everything in a bowl.
Add the cooled pasta, adjust with oil and salt, and mix.
You can prepare this recipe in advance and keep it in the refrigerator for up to 36 hours.
