The Fusilli go wonderfully well with this flavoursome sauce with subtle but distinctive ingredients like walnuts and Ricotta di Monte Re .
 |
|
|
|
|
INGREDIENTS |
|
|
|
Fusilli Barilla |
350 |
|
g |
|
|
|
|
|
Ricotta pecorina Monte Re |
300 |
|
g |
|
|
|
|
|
Peeled tomato |
200 |
|
g |
|
|
|
|
|
Walnuts |
100 |
|
g |
|
|
|
|
|
White onion |
50 |
|
g |
|
|
|
|
|
Extra virgin olive oil |
20 |
|
g |
|
|
|
|
|
Basil |
1 |
|
branch |
|
|
|
|
|
Italian parsley |
1 |
|
branch |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Chop the onion and fry it in a little oil in a non-stick pan, add the canned plum tomatoes, previously blended, and cook for a few minutes. |
|
|
| 2. |
|
Once the tomatoes are cooked, add the walnuts, previously lightly roasted in the oven and chopped, and finish off by adding the ricotta. Mix all the ingredients together well. Season lightly with salt and pepper and add the chopped basil and parsley. |
|
|
| 3. |
|
Cook the Barilla Fusilli in plenty of salted water, drain when "al dente", then add to the sauce. Toss in the pan for a few seconds and then serve, garnishing with a few basil leaves. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
When adding the ricotta, do not return the pan to the heat, otherwise lumps may form. Only when adding the pasta may you heat the sauce briskly for a few moments.
To add a little colour to the dish, garnish with some radicchio before serving |
|
|
|
|
 |
|
|
This dish contains harmonious, subtle flavours that are best accompanied by an aromatic white wine with plenty of body and a well-rounded, warm palate, like a Sauvignon dei Colli Friulani or a Traminer Trentino. |
|
|
 |
|
