Sedanini with poppy seeds and almonds

  • Difficulty


  • 300 g0SXE061
  • 1 tbsp poppy seed
  • 30 g shelled almonds
  • 40 g Butter
  • salt and white pepper
Sedanini n° 61


Blanch the almonds in boiling water, drain them and once dried remove the skin and slice into fillets. Cook the pasta in boiling salted water. In the meanwhile heat the butter in a pan and brown the poppy seeds and the almonds, constantly mixing with a wooden spoon, season with salt and pepper. Drain the pasta al dente and arrange it in a preheated serving dish; pour the sauce, mix and serve.