Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 22 minuti |
Ingredients
| 250 g | fresh ricotta cheese Sterilgarda |
| 320 g | Linguine |
| 1 | untreated lemon |
| 1 cloves | garlic |
| 1 | fresh chili pepper |
| q.b. | marjoram |
| q.b. | mint |
| q.b. | extra virgin olive oil |
| q.b. | coarse salt |
Preparation
- Cut the fresh chili pepper into slices.
- In a pan, heat a drizzle of oil with a clove of garlic and the chilli pepper, leave to fry over low heat for about 3-4 minutes.
- Meanwhile, cook the linguine in plenty of boiling salted water for the time indicated on the package.
- In the meantime, the oil will have become flavourful, so add the Ricotta Sterilgarda and dilute it with a ladle of pasta cooking water. Remove the garlic clove.
- Pour in the juice of half a lemon and mix everything together.
- Drain the pasta into the pan with the sauce.
- Plate with grated lemon zest, marjoram and mint.
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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