Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 2 | 30 minuti |
Ingredients
| 160 g | striped short sleeves |
| 250 g | red peppers |
| 130 g | ricotta fresca Sterilgarda |
| 70 g | cherry tomatoes |
| q.b. | basil |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | chili |
| 1 | spicchio d'aglio |
Preparation
- Wash the peppers and cherry tomatoes; cut the peppers into strips and the cherry tomatoes in half.
- Brown the garlic in a pan with oil, then add the peppers and cherry tomatoes; cook covered for about 10 minutes.
- Blend the cooked vegetables (without garlic) with basil until you obtain a smooth cream.
- Cook the pasta in plenty of salted water until al dente.
- Drain the pasta directly into the pan with the cream, add the Sterilgarda Fresh Ricotta, and toss to combine.
- Serve immediately, garnishing with fresh basil leaves and chili pepper to taste.
Cook the rice al dente in salted water Dice the vegetables and the provola Brown the vegetables separately Add the mascarpone and strakì to the béchamel ...
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