What is Celiac Disease?

Diagnosis and treatment of celiac disease

Diet for celiac disease

Bucatini with DOC (controlled designation of origin) Montepulciano wine and laurel

Prep time  10 Min
Cook time  12 Min (125 minutes for the sauce)
Difficulty  Easy

Ingredients (serves 6):
500g / 17,6 Oz Farabella Bucatini
1 litre / 33,81 FL Oz DOC Montepulciano wine
1 Small glass Brandy
1 Cup extra virgin olive oil
150g / 5,29 Oz Garlic
4/6 Laurel leaves
1 or 2 Chili pepper
Salt to taste
Black Pepper to taste
Extra Virgin Olive Oil
Pecorino cheese (optional)


  1. Peel and chop the garlic cloves.
  2. In a large sauté pan, heat extra virgin olive oil, add the garlic and the chili pepper until beginning to brown.
  3. Add the brandy and cook until the liquid is reduced.
  4. Place the wine, laurel leaves, salt and black pepper to taste.
  5. Cook over low heat until the mixture is slightly creamy and the wine reduced.
  6. Cook the Farabella Bucatini in a large pot with plenty of salty water adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.
    Once drained, place the pasta in the pan with the wine sauce and toss briefly.
  7. Top with a laurel leaf and eventually, sprinkle with Pecorino cheese and serve.

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