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A very simple and quick recipe. A light dish, full of flavour thanks to the ricotta cream which binds all the ingredients together lightly.
Ingredients for
4 servings
- 400 g of fusilli
- 200 g of shelled peas
- 250 g of Sabelli ricotta
- 100 g of finely sliced bacon
- Extra virgin olive oil, salt, black pepper to taste
Prodotti utilizzati per questa ricetta
Ricotta Fior di Gran Sasso
250 g / 350 g
Method
Blanch the peas in salted water for three minutes. Prepare the ricotta cream in the meantime. ricotta in a bowl, add a drizzle of extra virgin olive oil, a pinch of salt, and black pepper, and stir using a fork until it is smooth. Mix thoroughly until you obtain a homogeneous consistency. Place the slices of bacon in an ovenproof lined with baking paper. Turn on the oven at 180°C and when it reaches the temperature. When the oven reaches temperature, put the bacon in the oven for 3 to 4 minutes until the fat is crispy. Boil the fusilli in salted water Drain the fusilli and toss in a pan with a tablespoon of oil and the peas. Pour the pasta into a bowl and dress with the ricotta cream and crispy bacon, which you have broken up with your hands.
WISDOM PILL
The fresh ricotta is easily distinguishable by its grainy consistency, but still soft and creamy, as well as by its sweet taste reminiscent of freshly milked milk. Once you have opened the package, it is best to consume the ricotta within 24/48 hours so as not to alter its nutritional and organoleptic properties.
