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Orecchiette Funghi E Piselli
Ingredients
- ORECCHIETTE 450 gr
- FUNGHI CHAMPIGNON (A. BISPORUS) 500 gr
- PISELLI SURGELATI 250 gr
- OLIO EXTRAVERGINE D'OLIVA (EVO) 4 cucchiai da tavola
- SPICCHIO DI AGLIO 1
- CIPOLLE ½
- VINO BIANCO ½ bicchieri
- SALE q.b.
- PEPE NERO q.b.
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