The inspiration came from a tip of the test of the cook, of course I will reclaim the whole changing some ingredientuccio (since the kitchen is missing always something: P).
Serves 2
short sleeves for two
filling half sleeves
Ricotta 250 g (or mixed or sheep or cottage cheese. .. to your liking)
ham cut into small pieces (three slices of normal thickness)
abundant
nutmeg grated Parmesan cheese (two tablespoons)
pepper for seasoning
a carrot, cut into small cubes
a small stick of celery chopped always in small cubes red chicory
oil
leek cream
Procedure:
prepare the filling for the pasta in a bowl mixing all the ingredients listed above until creamy.
Cook half sleeves in boiling salted water for 7 ', drain well and after this time (when their temperature allows it;)), by hand (as I did), or with a pastry bag, fill each sleeve and lay on a baking sheet with the aid of the rings of steel or food (as I did, because they do not exist) with cookie cutters from;).
I put in a hot oven, 180 ° C, au gratin, and finish cooking (from 7 'to 10').
Meanwhile I prepared a fried with carrot, celery, leek, oil, to which I added later in the radicchio and whipped cream.
I composed dishes you put the sauce as the base of the pot so the short sleeves and cooked au gratin.
particular, rich .. a dish to be redone soon!
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