multicolored tagliatelle with fresh sauce
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Pudding arugula, ricotta with pesto
ingredients
servings
4
Butter
1 knob
Ricotta cheese
300 grams
Rocket salad
80 grams
Eggs
3 unit
Shallots
1 unit
Chopped almonds
50 grams
Grated Parmesan cheese
1 spoon
Basil
10 leafs
Chives
1 gram
Dried thyme
1 teaspoon
Extra virgin olive oil
to taste
Iodized salt
to taste
Pepper
to taste
Lemons
1 half
second courses from Italy - Puglia
Pudding arugula, ricotta with pesto
Pudding arugula, ricotta with pesto
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious and inviting even more appetizing with pesto, to consume freshly baked or at room temperature!
preparation
step 1
Rosolaiamo in a pan with a little oil shallots
step 2
We add the entire rocket, salt, pepper and two minutes later we turn off the gas and let cool
step 3
Sminuzziamo everything and we transfer into a bowl. We add the ricotta, egg, yolks and amalgamiamo
step 4
Imburriamo floured and some individual molds and riempiamone about 6 with the mixture. Bake at 180 ° C for 20 minutes
step 5
Meanwhile prepare the chopping pesto: basil, almonds, thyme, chives, olive oil, the juice of a quarter of a lemon, Parmesan cheese, salt and pepper until you get the desired consistency
step 6
Impiattiamo and serve hot, or at room temperature. Enjoy your meal!
