Pasta with zucchini and aubergines with pesto sauce
20 recipes
Anchovies in the sheep's milk
ingredients
servings
4
Roman pecorino cheese
20 grams
Extra virgin olive oil
to taste
Garlic
3 wedges
Sheep milk ricotta cheese
200 grams
Diced peeled tomatoes
500 grams
Aubergine
1 unit
Courgette
1 unit
Red peppers
1 unit
Semolina pasta
500 grams
first courses from Italy - Abruzzo
Anchovies in the sheep's milk
Anchovies in the sheep's milk
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The pecorara rings are the first typical of our land, very tasty, inspired by the rustic and substantial dishes of the Abruzzo shepherds. That's exactly why they are an excellent unique dish to amaze friends and guests.
preparation
step 1
Soak the garlic in oil, then add the pepper (or dadini), the aubergine and the courgettes (given the same shape).
step 2
Soak it all for 5, then add the tomato. Cook for about fifteen minutes (or 20 if the vegetables are cut into large pieces).
step 3
When cooking is almost done, boil a pot of water, salt and cook the rings.
step 4
Then drain them and, in the hot pot, but out of the fire, season with plenty of sauce, add ricotta, mix well and sprinkle with plenty of grated pecorino cheese.
