Today a recipe ' lazy ', in the sense that it is prepared in zero minutes, or rather exactly in time to cook the pasta: Linguine with fresh ricotta and walnuts. A recipe with few ingredients and fast to prepare, delicate taste and rich milky hue. Is’ clearly, In this case, it is crucial that ricotta has a strong taste. it is fresh and of excellent quality. Prohibited absolutely industrial ricotta sold at the supermarket chiller cabinet.
The ideal would be a magnificent ricotta in Fajardo, soft, slightly sapida, almost pannosa: ricotta Sicilian sheep in my opinion is the best of all. Due le alternative, both level: an exceptional cow cheese from Puglia, full flavor and creamy consistency, or intense cheese from buffalo milk.
Alternatively, I also suggest the tantalizing PASTA WITH CHEESE AND LATE CHICORY, really tasty. Oppure i RAVIOLI WITH ARTICHOKES AND CHEESE, that I love. And I suggest you take a look at all my RECIPES WITH CHEESE. As you know, Sicily cottage cheese is a kind of national monument and is widely used in the kitchen and in the bakery. One example? The SICILIAN CANNOLI, which I will also leave the VIDEO RECIPE step by step.
The pasta with ricotta cheese and walnuts is a recipe saves time, but you shouldn't think it's corny: try it and you will see that flavors, of milk and berries, It is able to produce this dish. If you like the idea of a fresher or a citrus touch to the dish, you can also add a little’ of grated organic lemon zest. Have a good day!
320 grams of linguine (or the type of pasta that you prefer)
350 grams of ricotta cheese
4 tablespoons of grated Parmesan cheese
salt and pepper, to taste
a bit 'of fresh oregano or marjoram, If you want
Lightly toast the walnuts in a pan, over low heat: will be ready when they become shiny. The roasted nuts, like all nuts, give off a much more intense flavor and aroma of the natural, so it's worth losing a minute to heat them just on fire.
Mix in a bowl the ricotta Parmesan. Combine the pepper and aromatic herb you have chosen, chopped. Boil the pasta in salted water and drain it al dente, preserving a cup of cooking water. Keep the pasta with ricotta and cooking water. You'll have to get a fluid cream but substantial, that is completely the linguine. Serve the pasta sprinkle the dish with a generous helping of roasted nuts and freshly ground black pepper. Decorate with a leaf of oregano or Marjoram, to taste. Bon appétit!
MATCHING: We choose a Vermentino della Maremma Toscana Doc. In particular, : Valcolomba, produced by Cellar Carpineto, in Greve in Chianti, in the province of Florence. It is a white that adapts well to the sweetish flavors of ricotta and to the bitter ones of walnuts, without changing the contrast of flavors of this recipe. The aromas of this wine are mainly floral, its taste is dry, moderately acid.