Pasta Berruto

Pasta Berruto
Ricetta Tagliatelle 8 Marzo Festa della Donna

Tagliatelle 8 Marzo

A sincere wish to all women for this March 8th that allows us to confirm our sensitivity to sustainability and social inclusion #PastaYourWay

Recipe created by Annarita Rossi

Ingredients

(4 people)

320 g of BIO Berruto 1881 nest noodles
40 g of butter
1 lemon
For the meatballs

250 g of chicken thighs
100 g fresh ricotta
1 egg
40 g of breadcrumbs
1 clove of garlic
20 ml of extra virgin olive oil
Turmeric to taste
Salt and Pepper To Taste.
For the fondue

60 g of grated pecorino
200 ml of milk
100 ml of cream
1/2 sachet of saffron
1 tablespoon of cornstarch

Preparation

  • Pour the milk and cream into a saucepan
  • Add the grated pecorino cheese with saffron and corn starch
  • Mix well, then place on the stove until the fondue thickens
  • Clean the chicken thighs, reducing the meat into cubes
  • Heat the oil in a pan with the crushed garlic and a little turmeric, then add the chicken cubes
  • Season with salt and pepper, then cook for 15 min
  • Let it cool, then blend the chicken in a kitchen mixer
  • Transfer the minced meat to a bowl with the ricotta and egg
  • Mix well, then add the breadcrumbs
  • Season with salt and pepper
  • Make very small meatballs
  • Once the meatballs are ready, melt the butter in a large pan and brown them
  • Meanwhile, cook the pasta in plenty of salted water, then drain it al dente and pour it into the pan of meatballs, stirring with a few tablespoons of the cooking water
  • Serve the nest noodles with 2 tablespoons of fondue at the base of the plate
  • Before serving, grate over the lemon zest
500 gr
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500 gr
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500 gr
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500 gr
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500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr
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500 gr
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1 spiga
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