Hearts of pasta with broccoli cream, prawns and saffron fondue: the first course of our Valentine's Day
Ingredients for 2 people:
- 2 hearts of pasta or any type of pasta to be filled as the conchiglioni or caccavella
- 150 grams of green Sicilian broccoli
- 100 grams of ricotta cheese
- 2 tablespoons grated Parmesan cheese
for the fondue
- 15 grams of butter
- 50 ml cream
- 1 teaspoon potato starch or cornstarch
- a pinch of Saffron
- 4 prawns
- salt and pepper
- extra olive oil as required
Clean and boil in salted water the broccoli. Drain them and pass them to the mixer together with a little olive oil, ricotta and Parmesan. You'll have to get a compound consisting. Preheat the oven to 180 degrees static. Cook the pasta in boiling water for half the time indicated on the package set depending on the format you find, Bearing in mind that the dough is then passed in the oven. Drain and place on a baking tray covered with a sheet of parchment paper. Grease it well with oil and fill it, using a piping bag, with the mixture of broccoli and ricotta. Cover the dough with aluminum foil, so that it doesn't dry out too. Meanwhile, prepare the fondue: in a saucepan melt the butter, stir in a teaspoon of cornstarch or potato starch, Saffron and cream and cook over low heat until fondue thickens. Bake the dough for approximately 10-15 minutes. Put a teaspoon of oil in a pan and warm up: blanch the prawns for one minute. Serve by placing a veil of fondue on the plate and poggiandovi over the filled pasta, and garnish on each plate, placing two prawns that, combined, will a heart.
THE PAIRING: Recommend a Trento Doc metodo classico produced by Cantine Ferrari.