EN IT FR

PASTA RISOTTATA

EASY

4 PERSON

30 MINUTES

FIRST COURSE

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INGREDIENTS

  • 340 gr of short pasta
  • 1 litre of water
  • 130 gr of bacon
  • 200 gr of Sterilgarda Strakì
  • 100 gr of Parmesan Cheese
  • 1 saffron bag
  • Salt and pepper to taste

PREPARATION

  • Take a large wok and sauté the cubed bacon with a trickle of olive oil.
  • Add pasta, cover with water, add salt, pepper, put the lid on and start cooking.
  • After a few minutes, as soon as water begins to boil, remove the lid and stir. Then keep checking the process, stirring every now and then and sporadically adding water if the boiling water should evaporate before the cooking time is finished.
  • n the meantime, take a bowl and mix half of the Parmesan, the Sterilgarda Strakì and saffron, adding a cooking spoon of pasta water. Mix until creamy.
  • When Pasta risottata is ready, add the Sterilgarda Strakì cream the saffron and the rest of the Parmesan.
  • Sauté the Sterilgarda Strakì and bacon pasta for a minute after turning off the stove.

PREPARE THIS RECIPE WITH:

Strakì Sterilgarda

Strakì is a soft fresh cheese rich in living milk enzymes. Delicate and creamy, delicious on crackers, with vegetables or even by itself to enjoy all its freshness.

No preservatives.

Strakì Sterilgarda 175 g

ADVICED AND CURIOSITY

Strakì Sterilgarda is a cheese similar to the typical soft cheese Italian Lombard. A soft cheese and short seasoning made from whole cow’s milk. It looks like a fatty and creamy cheese with a white color. Originally produced in Lombardy, the etymology of the name is related to the use of milk from “tired” cows (from Lombard stracch) for the transhumance to the valley floor after the summer pasture.