Per 100 gENERGY : 696,6Kcal
FATS : 35.5g (di cui saturi 4,2g)
CARBOHYDRATES : 79,7g (di cui zuccheri 13,0g)
FIBERS : 12,2g
PROTEINS : 18,6g
Trottole with tomato and ricotta cheese
- 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.
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