300g of spaghetti type fine macaroni
2 liters of vegetable broth
2 carrots cut into thin strips
2 stalks of celery cut into thin strips
To taste: salt, oil, black pepper, and salsa
Paprika to taste
Salsa to taste
1 tablespoon of chopped parsley
100g of grated provolone cheese
300g of spaghetti type fine macaroni
2 liters of vegetable broth
2 carrots cut into thin strips
2 stalks of celery cut into thin strips
To taste: salt, oil, black pepper, and salsa
Paprika to taste
Salsa to taste
1 tablespoon of chopped parsley
100g of grated provolone cheese
1
Preheat the oven to 220°C
In a large pot, cook the spaghetti in vegetable broth for eight minutes
Add the carrot, celery, and continue cooking until the macaroni is al dente
2
Drain
Place the spaghetti with vegetables in a container, season with salt, oil, black pepper, salsa, and parsley
Mix in the grated provolone cheese
Grease four individual ramekins with butter and line with paper mache
3
Distribute the macaroni and, using a spoon, press to fill the space
Bake for 15 minutes
Remove from the oven, demold, drizzle with a thread of oil, sprinkle with salsa, and serve immediately.
