Pasta alla crudaiola
One of the summer dishes par excellence, pasta alla crudaiola is proposed as a very fresh dish to be savored, ideal in periods of scorching heat. The recipe is very easy to prepare and at the same time ready in a few minutes, is really suitable for everyone. The seasoning consisting of raw ingredients allows you to avoid turning on the stove. This dish is in fact a kind of cold pasta salad of which there are different versions, each corresponding to personal tastes. The goodness of this dish depends largely on the marinating time and the quality of the products and ricotta that will be used.
Pasta alla crudaiola is a fresh and tasty first course, typical of the Apulian tradition! The pasta is the undisputed protagonists of the Apulian tables, as well as the "ricotta marzotica" (ricotta), a typical cheese that cannot be missed, and that will make this appetizing first course unique and delicious! This simple recipe will be an explosion of colors and flavors. The sweetness of the cherry tomatoes will marry perfectly with the slightly spicy and bitter notes of rocket and with the flavor of cacioricotta. This delicious pasta dish will be perfect for summer. Prepare the pasta to take to the beach or to the office: you will look forward to lunchtime!
INGREDIENTS
300 g pasta350 g cherry tomatoes1 clove of garlica few basil leaves50 g of seasoned ricotta extra virgin olive oil salt
PREPARATION
First of all, to obtain a pasta alla crudaiola at the top, it is necessary to carefully select the ingredients to be used. Moving on to the actual preparation of this special recipe, start by washing the tomatoes and basil, finally cutting the tomatoes into small pieces. Put them all in a bowl seasoning with extra virgin olive oil, salt, garlic cut into small pieces. Stir properly. Finally, add ricotta to this mixture and mix gently. Go to cover the bowl with plastic wrap and put everything in the fridge for at least two hours. Prepare the pasta separately, draining it when it is still al dente. Take the sauce left to rest in the fridge, remove the garlic and mix everything with the pasta. Let it rest for half an hour and your first fresh dish will be ready to be enjoyed with a drizzle of oil, a few basil leaves and possibly another aged ricotta cheese. For the sweet tooth it is advisable to add a nice drizzle of spicy raw oil on the pasta already seasoned.
One of the summer dishes par excellence, pasta alla crudaiola is proposed as a very fresh dish to be savored, ideal in periods of scorching heat. The recipe is very easy to prepare and at the same time ready in a few minutes, is really suitable for everyone. The seasoning consisting of raw ingredients allows you to avoid turning on the stove. This dish is in fact a kind of cold pasta salad of which there are different versions, each corresponding to personal tastes. The goodness of this dish depends largely on the marinating time and the quality of the products and ricotta that will be used.
Pasta alla crudaiola is a fresh and tasty first course, typical of the Apulian tradition! The pasta is the undisputed protagonists of the Apulian tables, as well as the "ricotta marzotica" (ricotta), a typical cheese that cannot be missed, and that will make this appetizing first course unique and delicious! This simple recipe will be an explosion of colors and flavors. The sweetness of the cherry tomatoes will marry perfectly with the slightly spicy and bitter notes of rocket and with the flavor of cacioricotta. This delicious pasta dish will be perfect for summer. Prepare the pasta to take to the beach or to the office: you will look forward to lunchtime!
INGREDIENTS
300 g pasta
350 g cherry tomatoes
1 clove of garlic
a few basil leaves
50 g of seasoned ricotta
extra virgin olive oil
salt
PREPARATION
First of all, to obtain a pasta alla crudaiola at the top, it is necessary to carefully select the ingredients to be used. Moving on to the actual preparation of this special recipe, start by washing the tomatoes and basil, finally cutting the tomatoes into small pieces. Put them all in a bowl seasoning with extra virgin olive oil, salt, garlic cut into small pieces. Stir properly. Finally, add ricotta to this mixture and mix gently. Go to cover the bowl with plastic wrap and put everything in the fridge for at least two hours. Prepare the pasta separately, draining it when it is still al dente. Take the sauce left to rest in the fridge, remove the garlic and mix everything with the pasta. Let it rest for half an hour and your first fresh dish will be ready to be enjoyed with a drizzle of oil, a few basil leaves and possibly another aged ricotta cheese. For the sweet tooth it is advisable to add a nice drizzle of spicy raw oil on the pasta already seasoned.
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