Mezze Maniche con Pomodorini Secchi e Ricotta
Ricetta ideata da Micaela Ferri
Progetto di sostenibilità ed inclusione sociale #PastaYourWay
Ingredienti
Ingredienti (4 persone)
400 g di mezze maniche Berruto 1881
200 g di ricotta vaccina
150 g di passata di pomodoro
40 g di pomodorini secchi sott’olio
1 melanzana media
Parmigiano Reggiano grattugiato q.b.
Olio evo / sale q.b.
Preparazione
- Lavate e asciugate la melanzana, quindi tagliatela a dadini piccoli di circa 1 cm per lato.
- Tagliate a pezzetti anche i pomodorini e teneteli da parte
- Versate in una padella ampia un filo d’olio evo e le melanzane, lasciatele cuocere per alcuni minuti, aggiungendo un pochino d’acqua se dovesse servire
- Appena le melanzane si saranno ammorbidite, aggiungete i pomodorini secchi a pezzetti e mescolate lasciando insaporire per ca. 1 min
- Aggiungete la passata di pomodoro e lasciate cuocere per 10 min in modo che il sugo si addensi per bene
- Aggiungete la ricotta e mescolate bene per farla sciogliere
- Mentre il sugo cuoce, lessate le mezze maniche in abbondante acqua salata (ca.12-13 min)
- Scolate le mezze maniche e versatele nella padella con il sugo, mantecandole bene
- Servite le mezze maniche con melanzane, pomodorini secchi e ricotta nei piatti individuali aggiungendo una generosa grattugiata di Parmigiano Reggiano
Condividi
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500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
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