Whole grain tortiglioni with potato, pancetta and fresh cheese

269 Views
 
Livello MASTERY
30 min
270 Views
 
Livello MASTERY
4 Persone
30 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Whole Grain Tortiglioni

3.5 oz potatoes

1.75 oz smoked Pancetta, diced

1.75 oz Taggiasca olives

1.75 oz Ricotta

4 tbsp extra virgin olive oil

Rosemary

Preparation

Peel and dice the potatoes.

In a non-stick pan, heat up one tbsp of olive oil, gently sauté the diced smoked Pancetta with the rosemary, the diced potatoes and add the Taggiasca olives.

Add half a glass of milk and dilute the Ricotta cheese, and, if needed, add some drops of cooking water.

In the meantime, cook the Tortiglioni, drain when al dente and pour in a pan with the potatoes.

Adjust the salt.

 

Garnish / Tip: crunchy potato skin chips (fried). Alternative: Ricotta or other soft cheeses left over. The potato skin is considered a classic waste item (do not eat it after germination or if the skin shows green spots).

No Waste Recipes Eggs free Whole grain
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