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Pastelandel paste with basil, lemon juice and ricotta. Pasta with Ricotta Sound from Ricotta Cheese to Paste

This recipe paste is designed just for those who want, without losing a particular time to cook, quickly intercept anything during lunch - easy and at the same time nutritious. Patendell with fresh ricotta sprinkled slightly lemon juice, as if specially created for such cases.

Somewhere in one of his posts, I wrote that I had never been trying to try the real Sicilian Ricotta Di Pecora - soft sheep cheese. So, forced to admit that I then deceived you, although it did it unconsciously. I just suddenly remembered that once a long time ago, in the middle of the nineties, I visited one of the small wine shops of Naples, where he looked by chance, accompanying his friend. Local owner, cheerful and constantly smiling Italian, learning that we have been offered to try some wines for free. Here I saw and even tried the authentic Palermal Ricotta Di Pecora. He snapped next to other cheeses a noticeable snow-white cone of impressive sizes, and its price, at the time, hit the imagination - 90 euros per kilogram. A probe (Assagio in Italian) was stood next to the saucer - an incomplete tablespoon of ricotta, a slightly sprinkled with parmesan, with a drop of olive oil and lime oil. I remember, I have a few white wine, tart, with a weak mustard, and bit these amazing cheese. What can I say - it was exquisite, tasty and ... completely nothing like that!

As I already told you earlier when I wrote about Pudding from Ricotta, we sometimes make this cheese of a house of cow's milk. Make it is pretty simple, and several options for cooking ricotta at home you can easily find free access on the Internet. You can even repeat this elegant Neapolitan version of Rickotta - I assure you will like it. To do this, it is enough to put a little fresh cheese on a plate, sprinkle it with untreated and fragile olive oil (this is done in Umbria), and then add parmesan, grated with a large chips and lemon juice. The same can be built on a fried white bread sliced \u200b\u200b- so, by the way, it is customary to serve Ricott together with a cup of strong ridertto in Rome - for breakfast before work.

In general, our recipe Papartell is preparing almost on the same principle. Julia presses Ricotta for a fork and carefully dishes it through a sieve with a shallow cell. Usually we add to Ricotte quite a bit of home cream so that it is even more gentle. In this case, ricottu is good to put two or three chips of lemon zest to enhance citrus flavor, and parmesan, and then all this is briefly killed by a blender with a foot. The finished paste, already filtered with cheese, will appropriate to sprinkle with a basilic (preferably lemon, if of course it will be at hand) and crushed mint. All other components of the recipe are not much different from the Napolitan Assagio from my memories.

When the paste is almost cooked, do not forget (and it is important!) Add a little saturated water with a pan from Patendell right in Ricotta to make it more liquid. Just in case, I also advise you to keep the glass of the same water until the end of cooking. Because when you start mixing pasta with Ricotta, you will be surprised what good absorbent, this Papardell, and ... Maybe you need to add more of the reserved water.

After fulfilling all my recommendations, you will see that it was not a useless spending time, for Patendell with Ricotta will easily slide on a plate (as it should be well-cooked Italian pasta), and it will not stop and will not turn into a lump.

(for four portions)

Ingredients:

  • Two thirds of glasses Ricotta
  • Paul a glass of grazed partarizano Reggano
  • 3 garlic teeth (clean, cut in half and put in a knife)
  • Third teaspoon crushed fresh chili peppers
  • 1 medium bunch of basil (leaves separating and snuggling well)
  • 8-10 mint leaves (nicely crushed)
  • Lemon juice and zest from one small lemon
  • Good olive cold spin oil
  • Sea salt
  • 400 grams Papartell

Cooking:

  1. In a large saucepan with salted water, cook Patendell, as indicated in the recommendations on the package ,.
  2. In the meantime, on a large pan in olive oil, fry garlic until it starts smelling and will not be demolled slightly.
  3. We carry Ricott through a sieve and add parmesan and garlic into it. We divide with a blender with a foot in a homogeneous mass. Then add chili pepper, greens and lemon zest to it, mix.
  4. When Patendell is ready, carefully mix it with ricotta and a half cup of hot water from under paste. Solim.
  5. After it is decompressed on the plates and spray with lemon juice.
  6. Do not make a honey to the table.

Also read on our blog:

Spaghetti paste with dried tomatoes sauce, olives, greenery and goat cheese

1. Slide the sieve with several gauze layers. Share Ricott in a sieve and put in the refrigerator for several hours or at night. Preheat oven to 230 degrees and stripped with parchment paper or silicone rug. Layout Ricott on a baking sheet with a layer of 2.5 cm thick. Sprinkle ¼ teaspoon dried oregano and pinch of salt and pepper. Square 1 teaspoon of olive oil. Bake for 15 minutes until the cheese is dried and will not be golden color around the edges.

2. Heat the remaining tablespoon of oil in a frying pan on medium fire. Add a finely chopped bow-shallot and fry 6-8 minutes, stirring periodically until the edges begin to acquire brown color. Add chopped garlic and ¼ teaspoon oregano. Fry, stirring constantly, before the appearance of the aroma, about 30 seconds. Add tomatoes and ½ teaspoon salt, bring to a boil. Then reduce the fire to the medium-slow and prepare, periodically stirring, for 15 minutes. Take advantage of a spoon to crush tomatoes. If you want to get a homogeneous sauce, mix it until the puree consistency in the blender or use the submersible blender. Add balsamic vinegar and mix.

3. Meanwhile, in a large saucepan, bring water to a boil. Add 1 tablespoon of salt and pasta to boiling water, cook until ready, according to the instructions on the package. Dry water and postpone 1 cup of pasta fluid.

Pasta with Ricotta and Basilic is the first dish that combines the purity and delicacy of ricotta with the freshness of the Basilica leaves. For quick lunch, when you have very little ingredients at home, we suggest cooking this is an exquisite dish. Union, which is fixed by a winning combination of cheeses, creamy or less creamy, with aromatic herbs. For those who love the pasta with Ricotta, it will be a confirmation with a note resembling spring and summer!

For your information

Preparation complexity: very low

Preparation: 5 minutes

Cooking: 8 minutes

Portions: 4 people

Costs: very low

Ingredients

  • Fettuccin noodles - 250 gr.
  • Ricotta - 200 gr.
  • Basil - 15 gr.
  • Almonds (crude) - 20 gr.
  • Olive oil

Cooking

How to cook pasta with ricotta and basil

To prepare a paste with ricotta and basil, put a saucepan with salt water on fire. Clean the leaves of the basil cloth, then large cut the knife (1). In the deep, greater and only heated frying pan lay almonds and fry it (2). Let him spare slightly until it becomes darker. Meanwhile, weld the pasta for the time specified on the package (3).

Position Ricott in the pan and add a bailioted water tool (4). Drain pasta straight into the saucepan, not allowing water (5), mix, add a habervel of hot water (6),

mix again, then add basil (7). Add oil (8) and almost all pre-fried almonds (9).

All Connect (10), then apply a paste with ricotta and basil, adding the remaining almonds to serving plates (11-12) and adding some olive oil to taste.

Storage

You can store pasta in the refrigerator for 1 day.

Council

Add a lemon zest to give even more freshness or seasoned saffron powder to decorate your dough.