This a delicate, spring-like recipe for your first open-air lunches of the year, among the butterflies, daisies and blossoming trees.
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INGREDIENTS |
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Pipette Rigate Barilla |
350 |
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g |
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Fresh ricotta |
200 |
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g |
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Fresh spinach |
200 |
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g |
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Parmigiano Reggiano cheese |
40 |
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g |
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Non-fat milk |
1 |
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small cup |
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Nutmeg |
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to taste |
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Salt |
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to taste |
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Fresh ground pepper |
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to taste |
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PREPARATION |
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| 1. |
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Wash the spinach thoroughly. |
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| 2. |
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Boil it in plenty of salted water for about ten minutes. Chop finely and mix the resulting puree with the ricotta cheese. Mix well in a bowl with a wooden ladle and stir in, a little at a time, the milk, nutmeg and a pinch of salt. Put the pan in a warm place. |
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| 3. |
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Cook the Pipette Rigate Barilla in plenty of salted water, drain when al dente and pour on the spinach and ricotta sauce. Sprinkle with freshly milled pepper, flakes of Parmigiano Reggiano cheese and serve immediately. |
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CHEF'S NOTE |
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When mixing the spinach with the ricotta, you should end up with a uniform, fluid paste. If the ricotta is too dry, increase the quantity of milk slightly.
If you want to give more body to this dish you can add a diced, medium-sized potato and cook it along with the pasta. |
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This is a delicate dish with full-flavoured and slightly bitter notes and medium length on the palate. It should therefore be served with a white wine with balanced softness and acidity, such as Cortese Alto Monferrato or Terre di Franciacorta Bianco. |
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