Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 1 Kg | chestnut |
| 0.25 L | partly skimmed milk Sterilgarda |
| 2 leaves | laurel |
| 30 g | fresh ricotta cheese Sterilgarda |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Make a horizontal cut in the skin of the chestnuts in the concave part.
- Bring the water to the boil in a pan, add the chestnuts and the bay leaves, leave to cook for an hour.
- Drain the chestnuts and remove the bay leaves, proceed to remove the peel from the fruit, then pass the pulp through a potato masher and place it in a pan on the stove.
- Gradually pour in the already heated Sterilgarda milk and mix.
- Add the Sterilgarda ricotta, salt and pepper and mix until it reaches a dense and soft consistency.
- Accompany with croutons.
Put the rocket, almonds, oil, garlic and a little salt to taste in a blender. Chop everything. Boil water with coarse salt for the pasta. Cook the pasta ...
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