Pasta ricotta e zucchine

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pasta ricotta e zucchine

It may be incredibly quick and easy to make, but Pasta with Zucchini and Ricotta is as delicious in its own way as any elaborate special.

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You can set your address, phone number, email and site description in the settings tab. Link to read me page with more information. We made this pasta dish at the all-zucchini cooking class on Saturday. You can prepare everything while the pasta cooks. The key ingredients are zucchini and a flurry of grated ricotta salata. I was lucky to have a nice ricotta affumicata that my parents brought back from Calabria, but either will work well with this dish.

Here is another wonderful recipe featuring courgettes. Courgette and ricotta is a classic Italian pairing — both are so delicate that neither overpowers the other — and this particular recipe originates from Campania in the south. I have included peas along with the courgettes — they provide a different texture whilst their sweetness goes beautifully with the ricotta. Buon appetito! Save my name, email, and website in this browser for the next time I comment. Courgette and ricotta is a classic Italian pairing. Prep Time 10 minutes Cook Time 20 minutes.

It may be super quick and simple to make, but Pasta with Zucchini and Ricotta is as delicious in its own way as any fancy special occasion dish. You can adjust measurements, and mix and match all sorts of optional ingredients to suit your taste and mood. If you ask me, this is one of those dishes that epitomize everyday Italian home cooking at its best: easy going, unpretentious but really, really good. Add the zucchini and raise the heat. Toss them as they cook until the zucchini is just tender, about 5 minutes or so. Turn off the heat when the zucchini are done. Drain the pasta, but not too well and add it to the skillet and toss it with the zucchini over gentle heat.

Juni The June issue of OLIVE magazine, featuring among other stuff simple Italian cuisine, was a godsend when planning my weekend menu. I was looking for something vegetarian, and those pasta shells were perfect for some gluten-loaded fun. I followed the recipe almost to the t — almost because I had some shallot to go into the tomato sauce, added a bay leaf, a tiny sprinkle of red pepper flakes, and a splash of balsamic vinegar, but other than that I stayed true to these directions:. Heat 1 tbsp olive oil in a pan.

Preparare il ripieno : In una padella rosolare con poco olio, lo scalogno. Aggiungere la pancetta e poco dopo le zucchine tagliate a tocchetti. Aggiustare di sale e completare la cottura. Intanto in una scodella capiente, mischiare la ricotta, i formaggi tagliati a pezzetti e il parmigiano reggiano. Preparare la besciamella. Per chi ha il bimby, mettere gli ingredienti nel boccale e cuocere 12 min. Una volta pronte le zucchine, quando sono tiepide, unirle al composto di ricotta.



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