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Whole fidanzati pasta with zucchini, truffle and salty ricotta
Ingredients:
- oil
- salt
- onion
- pepper
- black olives
- 350 g zucchini
- 400 g of integrals fidanzati pasta
- half pack of dry ricotta (made with sheep milk)
- 3 tablespoons of truffle cream Cascina San Cassiano
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Cooking instructions:
wash and chop the zucchini, then make them in thin sticks with a grater. Pour some oil in pan, add the onion and sauté over medium heat. Then place the zucchini in the pan and brown them. Add the black olives. When they are almost ready, grate the salty ricotta and add truffle cream (about 3/4 spoons) and cook it for other three minutes. Season with salt and pepper. Cook the pasta, then drain it and pour it into the pan with zucchini. Heat again and add more salty ricotta. Finish cooking and serve.
Author: Benedetta e Martina
Blog: Lamponi e tulipani
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