Fusilli Pasta with Ricotta cheese and Walnuts
calories: medium
category: pasta
cost:
difficulty: medium
preparation time: 45
Ingredients
Fusilli pasta 300 gr.
Ricotta cheese 300 gr.
Flour 70 gr.
Eggs 1 yolk
Lemons 1
Grated Parmesan cheese 10 gr.
Green Celery 1 stalk
Vegetable broth 1/ dl.
Extra virgin olive oil 5 tablespoons
Salt to taste
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Ricotta cheese 300 gr.
Flour 70 gr.
Eggs 1 yolk
Lemons 1
Grated Parmesan cheese 10 gr.
Green Celery 1 stalk
Vegetable broth 1/ dl.
Extra virgin olive oil 5 tablespoons
Salt to taste
See our
Wine Tips
for your meals
Preparation Add the Parmesan cheese, flour, a pinch of salt, the grated rind of a lemon and the egg yolk to the Ricotta cheese. Mix until smooth. Wet your hands and make some small balls. Arrange them on an oven pan and sprinkle them with a little oil. Bake them in a 200° oven for 10 minutes to harden them.
Wash and remove the celery leaves from the stalk and put them into a mixer together with the vegetable broth, 3 spoons of oil, a spoonful of lemon juice and a pinch of salt and blend. Dice the celery stalk and toss it in a non-stick pan with a spoon of oil for about a minute.
Boil the pasta in plenty of hot salty water and drain it al dente. Season it with the mixture and the celery and then add the Ricotta cheese balls. Mix well.
For the Walnut sauce
Chop up 40 gr. of soft bread and add a chopped clove of garlic. Toss them in a pan with 2 tablespoons of oil stirring all the time. Add 20 gr. of chopped walnuts and spread this sauce over the pasta just before serving.
Recommended Wine:Lugana The Chef's tips This dish is to be eaten cold. You can prepare it in the morning so that the sauce will penetrate well. Stir every now and then! Curiosity Despite much confusion, fish are not the only way to get essential omega-3 fatty acids into the diet. In fact, walnuts are the most versatile source because they can easily be eaten as a snack and incorporated into every meal type.
Wash and remove the celery leaves from the stalk and put them into a mixer together with the vegetable broth, 3 spoons of oil, a spoonful of lemon juice and a pinch of salt and blend. Dice the celery stalk and toss it in a non-stick pan with a spoon of oil for about a minute.
Boil the pasta in plenty of hot salty water and drain it al dente. Season it with the mixture and the celery and then add the Ricotta cheese balls. Mix well.
For the Walnut sauce
Chop up 40 gr. of soft bread and add a chopped clove of garlic. Toss them in a pan with 2 tablespoons of oil stirring all the time. Add 20 gr. of chopped walnuts and spread this sauce over the pasta just before serving.
Recommended Wine:Lugana
