two Sundays ago I finally managed to oust James from the kitchen and the lunch I prepared myself. A first simple, a little "winter" but really good, by all accounts.
PENS WINTER Ingredients: (x 6 pers.)
500/600 gr. pens (depending on hunger)
350/400 gr. Ricotta
150/200gr.
400 grams of nuts.
of Treviso radicchio 1 / 2 medium onion
60 gr. of butter (I rule by eye)
50 gr.
grated Parmesan cheese salt, freshly ground pepper
350/400 gr. Ricotta
150/200gr.
400 grams of nuts.
of Treviso radicchio 1 / 2 medium onion
60 gr. of butter (I rule by eye)
50 gr.
grated Parmesan cheese salt, freshly ground pepper
Wash the radicchio, drain and cut into strips.
In a fry pan with butter. onion chopped fine, sprinkle with wine, add the radicchio and allowed to dry a few minutes.
Add coarsely chopped walnuts, salt, pepper and ricotta incorporated and parmesan cheese. Mix thoroughly and remove from heat.
Boil the pasta al dente, drain (reserving a little cooking water to dilute the mixture, should be used) and pour into the pan of sauce.
Mix all, a high flame for few seconds and serve immediately.
Enjoy.
In a fry pan with butter. onion chopped fine, sprinkle with wine, add the radicchio and allowed to dry a few minutes.
Add coarsely chopped walnuts, salt, pepper and ricotta incorporated and parmesan cheese. Mix thoroughly and remove from heat.
Boil the pasta al dente, drain (reserving a little cooking water to dilute the mixture, should be used) and pour into the pan of sauce.
Mix all, a high flame for few seconds and serve immediately.
Enjoy.
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