Pappardelle of borraggine
Instructions
Wash well the borraggine leaves and cut into very thin strips, without drain too.
Water the anchovies under running water, remove the bones and cut into small pieces.
Peel the garlic cloves and tagliuzzateli, then let them Brown over high heat in a pan with oil.
When garlic is golden, discard them and thrown into the pan the anchovies.
Let it dissolve completely the anchovies and add pine nuts.
Let them Brown lightly and add the borraggine.
Lower the heat to low, add salt and simmer for about 10 minutes, adding a little water if necessary.
Boil the pasta, drain and put it into the pan.
Add the ricotta, diluted with water to seal the pasta and mix well.
Add the pecorino, finally some freshly ground pepper and serve immediately.
Ingredients and dosing for 6 persons
- 400 g of type pasta fresh egg noodles
- 2 cloves of garlic
- 200 g of borraggine (or herbs)
- 30 g of pine nuts
- 2 salted anchovies
- 6 tablespoons of olive oil extra virgin
- 100 g of fresh ricotta
- 3 tablespoons of grated pecorino cheese
- Salt
- Pepper