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.
Pour a drizzle of olive oil into a large pan, chop the onion, add it to the pan and fry it. Break the sausage into pieces by hand directly into the pan ...
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