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Home
Liquors
Lemon Cheesecake liquor
Frida’s Limoncello
Frida’s Arancello
Licorice Liquor
Frida’s Coffeè
Frida’s Cioccolate Liquor
Dry Fruits in Alcohol
Gifts Boxes
Private Label
Tasting and show cooking tour
Recipes
YouTube
Blog
Photos
Production Photos
Photo from events
Photos from Venice Film Festival 2010
Photo Vip on Board
Awards
Press
Cookies policy ENG
Where to Find
Contacts
Cookies policy ENG
English
Italiano
English
Deutsch
Nederlands
Bigoli with Arancello Donna Frida
Bigoli al Frida’s Arancello
Chef : Stefano N. Padova- Italia
Preparation Time : 5 Min.
Cooking time : 15 Min.
Portion : 4
Ingredients
Fresh Bigoli 500 gr. In the picture are Bigoli homemade, if you make them at home add some liqueur even inside the dough
Orange peels (In the recipe in the picture we used the ones just removed from the infusion in alcohol to make Frida’s Arancello)
Olio Extra Vergine
Cream for cooking 200 ML
30 ML of Frida’s Arancello or Frida’s Limoncello
Preparation
In a large enough pot bring the right amount of water to boil to cook 500 Grams of Bigoli or other pasta you like.
Lightly salt the water
Cook the bigoli or other pasta you like
Put the orange peels with the extra virgin olive oil in a non-stick pan and let it cook for a few minutes.
Add the Frida’s Arancello or Frida’s Limoncello liqueur and let it evaporate for 2 minutes
Add the cream and mix everything
Than mix with the pasta
If the pasta is too sweet for you just add some Salt
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