Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 320 g | pasta |
| 200 g | fresh ricotta cheese Sterilgarda |
| 25 g | grated cheese |
| 20 g | grated caciocavallo cheese |
| 1/2 | golden onions |
| 4 | eggs |
| 2 sachets | saffron powder |
| to taste | rosemary |
| to taste | extra virgin olive oil |
| to taste | salt |
Preparation
- Put 2 eggs in a saucepan with cold water and boil them for 7 minutes from when it starts to boil. Once cooked, drain them and then immerse them in a bowl with cold water.
- Grate the cheeses.
- Sift the Ricotta Sterilgarda to make it creamier and free of lumps.
- In a bowl, beat the remaining eggs.
- Add the sifted Ricotta Sterilgarda to the eggs and combine the grated cheeses.
- Mix well to combine all the ingredients.
- Meanwhile, cook the pasta in boiling, lightly salted water.
- In a large pan, sauté the chopped onion with a drizzle of oil.
- Drain the pasta al dente, at least one minute before the time indicated on the package, and pour it into the pan with the soffritto. Add a ladle of cooking water and mix.
- Pour the egg mixture over the pasta.
- Dissolve the saffron in a ladle of hot water and add it to the pasta.
- Mix carefully so that the saffron colors the pasta evenly.
- Add the chopped rosemary.
- Shell the previously hard-boiled eggs and remove the yolks.
- Plate the pasta, crumble the egg yolk on the surface and serve.
To prepare the pasta with pumpkin, first take the pumpkin: cut it first into large pieces, remove the seeds and internal filaments, then cut it into slices ...
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