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.
Place a pan full of lightly salted water on the heat, which will be used to cook the pasta. Take the cooked ham and cut it first into slices and then into ...
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