Whole grain tortiglioni with potato, pancetta and fresh cheese

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MASTERY Level
30 min
784 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

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).

sustainable recipe Eggs free Whole grain
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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