Pennette with sage
Instructions
Boil the penne.
Heat a bowl.
Boil the broth for a few moments with 2 Sage leaves, chopped.
Then add the butter and tilted or bumped as with a whip or with a fork.
Pour it in the bowl, where you will put the ricotta cheese with the egg yolk and grated Parmesan.
Stir after adding salt and pepper.
Add the pennette in mixing bowl and add the chopped ham and a few leaves of Sage.
Ingredients and dosing for 4 persons
- 320 g of type pasta pennette
- 1 egg yolk
- 1 tablespoon of ricotta
- 3 tablespoons of parmigiano-reggiano
- 2 slices of chopped ham
- 5 leaves sage
- 2 tablespoons of vegetable broth
- 30 g of butter
- Salt
- Pepper