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Nutritional table

Per 100 g

ENERGY : 696,6Kcal
FATS : 35.5g (di cui saturi 4,2g)
CARBOHYDRATES : 79,7g (di cui zuccheri 13,0g)
FIBERS : 12,2g
PROTEINS : 18,6g
SALT: 106,3g

Trottole with tomato and ricotta cheese

Ingredienti per 4 persone
  • 400 g PGI Gragnano Trottole
  • 450 g Lampadina tomato from Sorrento coast
  • 250 g Ricotta cheese
  • 1 Clove of garlic
  • to taste Basil
  • to taste EVO oil
  • to taste Salt and pepper

 

In a saucepan, brown the garlic in the oil, then remove it and add the Lampadina tomato from Sorrento coast Di Martino. Season with salt, cover and cook over low heat for a few minutes. Separately, work the ricotta in a bowl with a fork.

Cook the PGI Gragnano Trottole in abundant salted water and drain it al dente, then pour it into the tomato, add the ricotta, a sprinkle of pepper and plenty of basil. Mix well until you get a creamy consistency, plate up and serve.

CHEF
difficulty: Easy
40 minutes

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