Cookbook First Courses


Difficulty | People | Time |
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Easy | 4 | 30 minuti |
Ingredients
320 g | pasta |
200 g | fresh ricotta cheese Sterilgarda |
25 g | grated cheese |
20 g | grated caciocavallo cheese |
1/2 | golden onions |
4 | eggs |
2 sachets | saffron powder |
to taste | rosemary |
to taste | extra virgin olive oil |
to taste | salt |
Preparation
- Put 2 eggs in a saucepan with cold water and boil them for 7 minutes from when it starts to boil. Once cooked, drain them and then immerse them in a bowl with cold water.
- Grate the cheeses.
- Sift the Ricotta Sterilgarda to make it creamier and free of lumps.
- In a bowl, beat the remaining eggs.
- Add the sifted Ricotta Sterilgarda to the eggs and combine the grated cheeses.
- Mix well to combine all the ingredients.
- Meanwhile, cook the pasta in boiling, lightly salted water.
- In a large pan, sauté the chopped onion with a drizzle of oil.
- Drain the pasta al dente, at least one minute before the time indicated on the package, and pour it into the pan with the soffritto. Add a ladle of cooking water and mix.
- Pour the egg mixture over the pasta.
- Dissolve the saffron in a ladle of hot water and add it to the pasta.
- Mix carefully so that the saffron colors the pasta evenly.
- Add the chopped rosemary.
- Shell the previously hard-boiled eggs and remove the yolks.
- Plate the pasta, crumble the egg yolk on the surface and serve.

Prepare the vegetable broth. When ready, slice the onion. In a pan, heat the oil slightly over low heat and add the onion. Let the onion wilt slightly ...
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