Thimbles with zucchini and ricotta
Instructions
Braze in finely shredded spring onion oil, then add the zucchini, cut into cubes and wish to add a pan covered fresh focus by combining salt and pepper.
After 15 minutes, uncover and blow over high heat; join the ditaloni cooked al dente and drained briefly.
Combine the ricotta and mix.
Serve with goat cheese flakes.
Ingredients and dosing for 4 persons
- 350 g of ditaloni type craft pasta
- 500 g of zucchini romanesche
- 200 g of goat ricotta
- 30 g of goat cheese
- 2 cipollotti nocerini
- Mint
- Olive oil extra virgin
- Salt
- White pepper