Pasta with mortadella ricotta and pistachio

Pasta with ricotta cheese, mortadella and pistachio of Bronte Dop: simple, delicious and very fast to prepare. I am sure that if you try the recipe for this first course you will thank me and redo it very often, because it's very lively and delicate, despite the presence of mortadella, which is browned in a little butter.

The time of preparation? The cooking of pasta: 8 minutes (if you eat pasta al dente). You just have to work ricotta with Parmigiano Reggiano, nutmeg and a little’ of the pasta cooking water. Brown the striped mortadella and sprinkle the dish with plenty of pistachio grains. I use sheep's cottage cheese as always, with the most decisive taste, but you can also use cow ricotta if you prefer a more delicate taste.

Five quick first courses to try

This first dish rightly enters the ranking of my first most beloved fasts: in first place the CHEESE AND PEPPER, very ffacilissima but not so simple despite the appearance, you find all my tricks in the VIDEO RECIPE. Then the SPAGHETTI WITH CREAM OF PUMPKIN, BUTTER AND SAGE, the PASTA WITH RICOTTA AND WALNUTS and the one with Escarole, OLIVES AND BREAD CRUMBS. over, Obviously, to my favorite pesto, to KALE AND DRIED FRUITS and mythical TURIDDU PASTA WITH BLACK OLIVES: maximum yield with minimal effort. At this point you just have to buy the ingredients to prepare the pasta with ricotta in 8 minutes, mortadella and pistachio of Bronte Dop and wish you a good day.

Pasta with ricotta cheese, mortadella and pistachio of Bronte Dop

Portions: 4 Preparation: 5 minutes cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

320 grams of pasta
300 grams of ricotta cheese
70 grams of Parmigiano Reggiano Dop
150 grams of mortadella in one slice
salt and pepper, to taste
nutmeg, to taste
a nut of butter or a little extra virgin olive oil
pistachio grains of Bronte Dop slightly toasted, to taste

Procedure

Boil the pasta in salted water. While the pasta is cooking, cut the mortadella into strips (like it's cheek or bacon) and brown it for 2 minutes over a high heat in a pan with a butter nut or a tablespoon of extra virgin olive oil.

Work sheep's ricotta with grated Parmigiano Reggiano Dop, fresh ground black pepper and nutmeg. Taste to see if you need to add a pinch of salt: usually sheep's cottage cheese is quite savory, but if you use that vaccination it might help. Add a ladle of pasta cooking water, you have to get a soft cream.

Drain the pasta al dente, sauté it in the pan with the mortadella and keep on fire off with the ricotta. Add, if the cream is not fluid enough, a little more cooking water. Serve the pasta in the individual holies and complete the dish with plenty of lightly toasted pistachio grains and black pepper. Bon appétit!