Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 320 g | of shells |
| 200 g | of peas |
| 200 g | ricotta Sterilgarda |
| 1 | scalogno |
| 1 | spoonful of grated pecorino cheese |
| extra virgin olive oil | |
| q.b. | salt |
| q.b. | pepper |
| fresh mint |
Preparation
- Remove the stems from the mint, clean the leaves with a cloth without washing them and chop them finely with a mezzaluna.
- In a bowl, combine the Sterilgarda Ricotta with the chopped leaves, adding a drizzle of extra virgin olive oil.
- Now it's time to prepare the peas, which should be cleaned and cooked for a few minutes in salted water, the same water that will be used to cook the pasta.
- Chop the shallot and sauté it in a pan with extra virgin olive oil, being careful not to burn it.
- Once the shallot is well browned, add the peas and sauté for a few minutes, making sure to set aside a little for garnish.
- In a high-sided pan, melt the Sterilgarda ricotta, pecorino, a tablespoon of the cooking water, and the oil. Season with salt and pepper.
- Once the ingredients are combined, blend everything until you obtain a smooth cream.
- Now lower the shells into the salted water and drain them while still al dente, running them under cold water to stop the cooking.
- Place the pasta in a bowl and add a drizzle of oil
- Once it has cooled a little, add the pea and ricotta cream
- Serve the fresh pasta, garnishing with the reserved peas and a little ground pepper.
Slice the courgettes Cook the sliced mushrooms in the sauteed oil and garlic Add the parsley Brown the courgettes and add the ham Add the milk Blend ...
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