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	<title>Food Blogger Mania &#187; Insalatiera Bisetti</title>
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		<title>Cecamariti ricche con Piselli e Funghi</title>
		<link>https://foodbloggermania.it/ricetta/cecamariti-ricche-con-piselli-e-funghi/</link>
		<comments>https://foodbloggermania.it/ricetta/cecamariti-ricche-con-piselli-e-funghi/#comments</comments>
		<pubDate>Fri, 15 Jun 2018 07:35:00 +0000</pubDate>
		<dc:creator>Paola</dc:creator>
				<category><![CDATA[Abruzzo]]></category>
		<category><![CDATA[20 minuti]]></category>
		<category><![CDATA[buon appetito]]></category>
		<category><![CDATA[Cecamariti Linea Cuor]]></category>
		<category><![CDATA[fuoco]]></category>
		<category><![CDATA[Insalatiera Bisetti]]></category>
		<category><![CDATA[pezzi]]></category>
		<category><![CDATA[piselli]]></category>
		<category><![CDATA[tagliate]]></category>

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		<description><![CDATA[Insalatiera Bisetti Shop Ingredienti: 250 g di&#160;Cecamariti &#8211; Linea Cuor d&#8217;Abruzzo pasta.ma 150 g di Pancetta affumicata 150 g di Funghi Champignon 250 g di Pomodorini&#160; 150 g di Piselli freschi 1/2 cipolla 60 g di&#160;Burro chiarificato &#8211; Inalpi Sale&#38;Pepe Procedimento: Sbucciate, affettate la cipolla finemente e fatela dorare in una casseruola con del burro&#160;<a href="https://foodbloggermania.it/ricetta/cecamariti-ricche-con-piselli-e-funghi/" class="read-more">Continua a leggere..</a>]]></description>
			<content:encoded><![CDATA[<div><a target="_blank" rel="nofollow" href="https://4.bp.blogspot.com/-xhQXxDZgMF8/WyNrv_uSbUI/AAAAAAAAI94/MUFHtb0eMPcNV2IKdwe4-2w46bB-b6KzACLcBGAs/s1600/pasta1.jpg"><img border="0" height="640" src="https://4.bp.blogspot.com/-xhQXxDZgMF8/WyNrv_uSbUI/AAAAAAAAI94/MUFHtb0eMPcNV2IKdwe4-2w46bB-b6KzACLcBGAs/s640/pasta1.jpg" width="360" /></a></div>
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<div><a target="_blank" rel="nofollow" href="/redirect.php?URL=https://www.bisetti.com/shop/prodotto/insalatiera/"><span>Insalatiera Bisetti Shop</span></a></div>
<p><u><span>Ingredienti:</span></u><br /><u><span><br /></span></u><u><span><br /></span></u>
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<li><span>250 g di&nbsp;<a target="_blank" rel="nofollow" href="/redirect.php?URL=http://pastama.it/it/prodotti/linea-cuor-dabruzzo/">Cecamariti &#8211; Linea Cuor d&#8217;Abruzzo pasta.ma</a></span></li>
<li><span>150 g di Pancetta affumicata</span></li>
<li><span>150 g di Funghi Champignon</span></li>
<li><span>250 g di Pomodorini&nbsp;</span></li>
<li><span>150 g di Piselli freschi</span></li>
<li><span>1/2 cipolla</span></li>
<li><span>60 g di&nbsp;<a target="_blank" rel="nofollow" href="/redirect.php?URL=http://www.inalpi.it/prodotti/burro-chiarificato/">Burro chiarificato &#8211; Inalpi</a></span></li>
<li><span>Sale&amp;Pepe</span></li>
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<div><a target="_blank" rel="nofollow" href="https://4.bp.blogspot.com/-0fJLeeAlfxU/WyNrKTnKl0I/AAAAAAAAI9w/RBe5aAyc1QYYg9aJukGQ4JLuF5t3-Wy4gCLcBGAs/s1600/ingredienti.jpg"><img border="0" height="640" src="https://4.bp.blogspot.com/-0fJLeeAlfxU/WyNrKTnKl0I/AAAAAAAAI9w/RBe5aAyc1QYYg9aJukGQ4JLuF5t3-Wy4gCLcBGAs/s640/ingredienti.jpg" width="360" /></a></div>
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<div><span><u>Procedimento</u>:</span></div>
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<div><span>Sbucciate, affettate la cipolla finemente e fatela dorare in una casseruola con del burro chiarificato; unite poi la pancetta affumicata a dadini e lasciatelo rosolare a fuoco lento. Lavate e tagliate a fettine sottili i funghi , aggiungeteli agli altri ingredienti mescolando rapidamente, poi unite i pomodorini tagliati in 4 pezzi, i piselli freschi, salate,pepate e lasciate cuocere per circa 20 minuti a fuoco lento.</span></div>
<div><span>Nel frattempo cuocete la pasta per il tempo indicato sulla confezione, scolate al dente e conditele con il sugo preparato. Rimestate velocemente e servite subito. Buon appetito!</span></div>
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<div><a target="_blank" rel="nofollow" href="https://4.bp.blogspot.com/-03zIDGcF8nQ/WyNqMdK7FGI/AAAAAAAAI9k/ENRnLEDQGxIXR9uqKaffso84_YISHR7igCLcBGAs/s1600/pasta2.jpg"><img border="0" height="640" src="https://4.bp.blogspot.com/-03zIDGcF8nQ/WyNqMdK7FGI/AAAAAAAAI9k/ENRnLEDQGxIXR9uqKaffso84_YISHR7igCLcBGAs/s640/pasta2.jpg" width="360" /></a></div>
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