[vc_row type=”full_width_background” full_screen_row_position=”middle” bg_color=”#e94e3e” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][divider line_type=”No Line” custom_height=”10″][/vc_column][/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” top_padding=”3%” bottom_padding=”4%” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”2/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][image_with_animation image_url=”1261″ alignment=”center” animation=”Fade In” border_radius=”none” box_shadow=”none” max_width=”100%”][vc_column_text]

Ingredientes

• 250 Gramas de macarrão tipo Farfalle
• 1 Pimentão vermelho bem grande
• 60 Gramas de rúcula
• 5 Filés de anchova picadinhos
• 50 Gramas de cebola picadinha
• 3 Colheres de sopa de azeite extra virgem
• 3 Colheres de sopa de salsa picada
• Sal
• Pimenta do reino
• Pimenta vermelha picadinha
• 2 Colheres de queijo parmesão ralado

Modo de Preparo

1. Começar aquecendo o forno na temperatura máxima. Lavar o pimentão, secar e levar ao forno até tostar a pele de todos os lados. Retirar e colocar dentro de um saco plástico até esfriar. Tirar a pele e as sementes e picar em cubos. Temperar com pimenta do reino e sal. Reservar.
2. Levar o farfalle para cozinhar em água salgada.
3. Quando o macarrão estiver quase cozido refogar a cebola e a pimenta vermelha no azeite, juntar os filés de anchova, os cubos do pimentão e a salsinha.
4. Escorra a água do farfalle e adicione na panela com o molho, misture bem, juntar então a rúcula e o queijo e misturar. Servir.

[/vc_column_text][/vc_column][vc_column column_padding=”padding-1-percent” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/3″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][image_with_animation image_url=”105″ alignment=”center” animation=”Fade In” border_radius=”none” box_shadow=”none” max_width=”100%”][/vc_column][/vc_row][vc_row type=”full_width_content” full_screen_row_position=”middle” bg_color=”#e94e3e” scene_position=”center” text_color=”light” text_align=”center” overlay_strength=”0.3″ shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_link_target=”_self” column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid” bg_image_animation=”none”][elfsight_instagram_feed id=”1″][/vc_column][/vc_row]