Rags and carrot sauce
Instructions
Sift together the flours, 2 with a pinch of salt, then knead with egg yolks, egg, and oil, a little at a time, 10 cl of water, until dough is smooth and hard, you rest, wrapped in foil, for 10 minutes.
Roll out the dough with a rolling pin, into thin sheets.
Distributed 8-10 stems of chives on each pastry, bend it in half and ripassatela in rolls for 4 times each in half.
Finely chop the shallots and let it simmer in a pan with 3 tablespoons of oil, water and 5 the chili.
Peel the vegetables, then grate the carrots and cut into thin slices, mix Zucchini to shallots and sauté over lively for 3 minutes, stirring often, then add salt and pepper.
Private flower-pistil, then reduce it into strips.
Boil the pasta and dress with the sauce with carrots, parsley, flowers, olive oil and cottage cheese.
Ingredients and dosing for 4 persons
- For the rags:
- 250 g of flour of durum-wheat semolina
- 100 g of flour
- 2 egg yolks
- 1 egg
- 1 tablespoon of olive oil
- 1 sprig of chives
- 1 pinch of salt
- For the sauce:
- 400 g of carrot
- 2 shallots
- 3 small zucchini
- 1 tablespoon of chopped parsley
- 4 pumpkin flowers
- 60 g of hard ricotta
- 5 tablespoons of olive oil
- 1 chili
- Salt
- Pepper