Coquillettes
Chifferini façon riz au lait au caramel beurre salé
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60ml milk
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40cl liquid cream
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2 vanilla beans
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120g of Panzani Chifferini
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80g caster sugar
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1 jar salted caramel sauce
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Fresh raspberries
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1. Pour the milk and cream into a pot. Add the grated vanilla beans and the Chifferini. Simmer over low heat for 20-25 minutes, stirring regularly.
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2. Remove from heat and add the caster sugar.
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3. Pour a little salted caramel sauce into the bottoms of jars, add the pasta, and decorate with fresh rapsberries. Serve warm or cold according to taste.
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