500 g of spaghetti
200 g of grated Parmesan cheese
50 ml of olive oil
2 cloves of garlic, minced
250 g of carrot, cut into strips
250 g of chard, cut into thin strips
Salt and black pepper to taste
500 g of spaghetti
200 g of grated Parmesan cheese
50 ml of olive oil
2 cloves of garlic, minced
250 g of carrot, cut into strips
250 g of chard, cut into thin strips
Salt and black pepper to taste
Cook the spaghetti al dente, drain, and reserve
Divide the Parmesan cheese into five equal parts
Heat a small non-stick skillet well
Make the crostas one by one, dusting each with Parmesan cheese rinds, completing the bottom of the skillet
At low heat, let it melt until golden brown around the edges
With the help of a spatula, remove, carefully not to break, the cheese crust and let it cool
In a large pan heat the olive oil and caramelize the garlic
Remove the garlic and reserve
In the same pan with the olive oil that caramelized the garlic, sauté the carrot strips and chard for two minutes
Add the spaghetti, garlic, salt, and black pepper and gently fold it together
Distribute the spaghetti in individual plates and, on each one, place a cheese crostini
Serve immediately.
