10

share on

Bucatini with broccoli in cream cheese and ricotta salata

ingredients

servings

2

Cornflour

1 teaspoon

Pepper

to taste

Iodized salt

to taste

Ricotta cheese

50 grams

Roman pecorino cheese

100 grams

Full fat milk

1 glass

Vegan soy cream

2 spoons

Bucatini, pasta

200 grams

Rapiniorbroccoli rabe

400 grams

first courses from Italy

Bucatini with broccoli in cream cheese and ricotta salata

Bucatini with broccoli in cream cheese and ricotta salata

vegetarian with gluten with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bucatini with broccoli in cream cheese and ricotta salata

Revisiting the traditional pasta with turnips

Bucatini with broccoli in cream cheese and ricotta salata step 1

step 1

Put the water for the pasta to boil. Clean the turnip tops and once the water boils, add salt and dip the vegetables. Add the pasta after 5 minutes and bring everything to cooking.

Bucatini with broccoli in cream cheese and ricotta salata step 2

step 2

In a saucepan add the coarsely grated Romano cheese, cream, milk little, pepper and let mix and melt everything. (I added a teaspoon of cornstarch to facilitate densification)

Bucatini with broccoli in cream cheese and ricotta salata step 3

step 3

Once cooked Bucatini, drain and place in a wok pan together with the cream ..

Bucatini with broccoli in cream cheese and ricotta salata step 4

step 4

Blow up everything for 10 minutes, and voila you just have to Serve

Bucatini with broccoli in cream cheese and ricotta salata step 5

step 5

Before serving you 2 beautiful grated ricotta salata over the dishes and enjoy your meal

Loading pic