Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 5 | 40 minuti |
Ingredients
| 320 g | rice |
| 140 g | dried tomatoes |
| 200 g | UHT Ricotta Cheese Sterilgarda |
| 20 g | pine nuts |
| 1 cloves | garlic |
| q.b. | salt |
| q.b. | pepper |
| q.b. | olio extravergine d'oliva |
| q.b. | basilico |
Preparation
- Cook the rice in plenty of salted water.
- Meanwhile, chop the dried tomatoes and sauté them in a pan with extra virgin olive oil and a clove of garlic.
- In a non-stick pan, toast the pine nuts for a few minutes over medium heat, remove from the heat and set aside.
- Once the rice is cooked, drain it and add it to the pan together with the cherry tomatoes, stirring with a ladle of cooking water.
- Add the crumbled ricotta and pine nuts and sauté everything for a couple of minutes, seasoning with salt and pepper.
- Serve garnished with fresh basil.
finely chop the shallot and cut the courgettes into thin slices clean the prawns by removing the shell, head and legs Put the pasta cooking water to boil ...
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