Orecchiette pasta with zucchini, truffle and salty ricotta
Preparation: 20 minutes
Cooking: 15 minutes
Doses for: 4 people
Orecchiette pasta with zucchini, truffle and salty ricotta is a truly surprising dish: full of taste, it is a refined first course in which different flavors and ingredients are combined perfectly!
For your extraordinary goodness and for the refinement of raw materials, you will amaze your guests!
- 350 g of zucchini
- 400 g of orecchiette pasta
- half pack of dry ricotta (made with sheep milk)
- 3 tablespoons of Mushrooms and Truffle Spread with Piedmontese White Truffle Cascina San Cassiano
Wash and chop the zucchini, then make them in thin sticks with a grater. Pour some oil in pan, add the onion and sauté over medium heat. Then place the zucchini in the pan and brown them. Add the black olives. When they are almost ready, grate the salty ricotta and add truffle cream (about 3/4 spoons) and cook it for other three minutes. Season with salt and pepper. Cook the pasta, then drain it and pour it into the pan with zucchini. Heat again and add more salty ricotta. Finish cooking and serve.
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