Vegetale and Mozzarella Spaghettini
1 Skillet, 1 Small skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Lid
Wash, halve, core and finely dice the peppers. Peel and finely dice the celery and carrots. Peel and finely chop the garlic. Cook the spaghettini in salted water according to the package instructions until al dente.
Heat the oil and briefly sweat the vegetables and garlic. Deglaze with white wine and cook until the wine has evaporated. Add the stock and cream and simmer for 6-8 minutes. Take the pasta out of the water, add to the vegetable pan dripping wet and mix carefully. Add the diced mozzarella. Mix well and allow the cheese to melt. Season to taste with salt and pepper and serve on to warmed plates. Serve sprinkled with a few drops of balsamic vinegar.