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.