A fanciful recipe with a delicate flavour and a striking visual impact, where the bright colours of the vegetables blend well with the amber tones of the wholemeal pasta.
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INGREDIENTS |
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Pipe Rigate Integrali |
350 |
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g |
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Fresh ricotta cheese |
100 |
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g |
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Carrots |
60 |
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g |
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Aubergines |
100 |
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g |
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Courgettes |
100 |
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g |
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Tomato sauce |
100 |
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g |
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Onion |
30 |
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g |
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Extra virgin olive oil |
30 |
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g |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Dice the vegetables and brown the onion. |
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| 2. |
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Add the vegetables and cook for 4 minutes. |
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| 3. |
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Add the tomato sauce, season with salt and pepper. |
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| 4. |
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Cook the Pipe Rigate Integrali Barilla in abundant salted water, drain when "al dente". |
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| 5. |
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Sauté in a skillet with the sauce and serve with dollops of fresh ricotta as a garnish. |
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CHEF'S NOTE |
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The ricotta cheese can be substituted by dollops of robiola cheese. |
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SUGGESTIONS FOR A BALANCED MEAL |
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It is suggested to complete the meal with a slice of baked monkfish.
Preparation:
In a bowl place chopped garlic, parsley, extra virgin olive oil, breadcrumbs salt and pepper. Place the fish slices in a baking pan, cover with the mixture and bake in the oven at 220° for about 10 minutes. Serve with a drop of cold olive oil.
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