Cookbook First Courses

RICE WITH RICOTTA AND DRIED TOMATOES

First Courses

Difficulty People Time
Easy 5 40 minuti
Ingredients
320 g rice
140 g dried tomatoes
200 g UHT Ricotta Cheese Sterilgarda
20 g pine nuts
1 cloves garlic
q.b. salt
q.b. pepper
q.b. olio extravergine d'oliva
q.b. basilico
Prepare this recipe with:

Ricotta

250 g

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Preparation
  1. Cook the rice in plenty of salted water.
  2. Meanwhile, chop the dried tomatoes and sauté them in a pan with extra virgin olive oil and a clove of garlic.
  3. In a non-stick pan, toast the pine nuts for a few minutes over medium heat, remove from the heat and set aside.
  4. Once the rice is cooked, drain it and add it to the pan together with the cherry tomatoes, stirring with a ladle of cooking water.
  5. Add the crumbled ricotta and pine nuts and sauté everything for a couple of minutes, seasoning with salt and pepper.
  6. Serve garnished with fresh basil.

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