This is a very simple, easy and healthy pasta dish for 4 people.
- 375g dried large shell pasta
- 1 garlic clove, peeled
- 1/4 cup extra-virgin olive oil
- 200g fresh ricotta cheese, crumbled
- 1/2 cup semi-dried tomatoes, chopped
- 1/2 cup pitted kalamata olives, chopped
- 1/2 cup roughly chopped fresh flat-leaf parsley leaves
- 1/4 cup pine nuts, toasted (ioptional)
- Finely grated parmesan cheese, to serve
First cook the pasta and garlic in a large saucepan of boiling salted water following packet directions until tender.
When cooked, drain, and reserve 1/4 cupof liquid.
Return the pasta to the pan, crush the glove of garlic and add back to yhe pasta.
Then add the oil, the ricotta, tomatoes, olives, parsley, pine nuts and the reserved liquid.
Cook, and keep tossing, over low heat for 1 to 2 minutes or until combined and heated through.
Serve pipping hot with parmesan, or cold as a pasta salad.
These simple burgers Italian style combine tastes, colors and textures amazingly well!
For 6 burgers, you'll need:
- 6 ciabatta rolls
- 400g/14oz of beef or buffalo mince
- 200g/7oz of our creamy buffalo ricotta cheese
- 4 spring onions, finely chopped
- 1 tbsp of capers
- 1 sprig of rosemary, leaves picked
- sea salt and ground black pepper
- 2 tbsp of olive oil for frying
To make your own relish you'll need 100g/3.5oz of sundried tomatoes and 1 tbsp of sherry vinegar.
First, in a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper.
Then, using your hands make ball shapes of the mixture to approximately the size of your palm. Pan fry the burgers in olive oil for 6-8 minutes per side or until thoroughly cooked.
For the relish, chop the sun-dried tomatoes and mix with a little olive oil. Add the sherry vinegar and season with salt and pepper.
When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls.
You can add a few slices of tasty tomatoes or a mix of green leaves to your liking!
For 4 people:
2 medium size leeks
100g of smoked bacon bits or lardons
1 of our creamy 200g buffalo ricotta
15cl of liquid fresh cream
salt and pepper
1 lettuce or simple salad with dressing as a side dish
First you need to blanch the leeks, that you chopped in 1' slices, to get as much water out of them as possible (be careful not to burn them).
In a separate pan, fry the bacon bits/lardons until cooked.
Preheat the oven on 350F or 180'C and when hot, brown the pastry for a few minutes.
Once the leeks and lardons are cool, mix in a bowl the eggs, ricotta, cream, a small pinch of salt (depending how salty the bacon is) and a large pinch of pepper. When it's well mixed, add the leeks and bacon.
Add the mix on the pastry, cook for 25/30 min.
Leave it sit for a few minutes before serving with a side salad.
To make an amazing mozzarella salad as a starter or side dish, you'll need
For 4 people:
300g of small mozzarella balls (20g ones) or 2 big balls
4/5 nice size fresh tasty tomatoes
1 smal size red onion finely chopped
good quality olive oil (we can suggest our Aragon olive oil)
sea salt and pepper
fresh herbs to your linking, basil is a definite favorite
Make the salad a few hours in advance for the tastes to develop fully, and don't leave it in the fridge in the meantime.