Quenelles with bottarga and pepper sauce
21 recipes
Bavette to black and ricotta
ingredients
servings
1
Linguine, pasta
80 grams
Onions
1 gram
Butter
2 knobs
Sheep milk ricotta cheese
1 spoon
first courses from Italy
Bavette to black and ricotta
Bavette to black and ricotta
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first quick dish to prepare, very tasty ... and very elegant flavors and appearance! A disarming simplicity.
preparation
step 1
First you make a sauce with a little butter and a white onion, cut into very fine slices. Do you cook the onion over a gentle heat. Meanwhile, boil the pasta in salted boiling water.
step 2
Drain them the pasta al dente, they mantecano in browned butter and soft onion adding a sachet (4 grams) of cuttlefish ink. If necessary, add a few tablespoons of the pasta cooking water.
step 3
When the dough is uniformly colored, it is impiatta, adding a quenelle of ricotta. It immediately brings to the table.
