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Tomato Ricotta Pasta – Home Trend Magazine





Chef Michael Varga @vergacooks

material

1/2 cup ricotta cheese

4 to 6 pancetta

2 cups cherry tomatoes

1 bunch of fresh basil

1 bunch fresh Italian parsley

1 teaspoon lemon peel

2 tablespoons salted butterfish salt (maldon)

1-2 cups of olive oil

1 bag of rigatoni

2 tablespoons balsamic vinegar

1 garlic clove (peeled)

2 tablespoons kosher salt

direction

1 In an ovenproof dish, combine cherry tomatoes, garlic, balsamic vinegar, kosher salt, and parsley.

2 Line a baking dish with cherry tomatoes and olive oil and cook at 250°F for 1 hour.

3 pieces of crispy pancetta on bread. Prepare 1 tbsp. of olive oil for the sauce.

4 Allow the confit to cool slightly. Using a slotted spoon, add tomato confit, 2 cloves of garlic, herbs, and ricotta to blender. Do not add oil. Blend until smooth. Season with Maldon fishing salt and lemon zest.

5 Boil the pasta as directed. Strain the pasta and reserve 1/4 cup of the pasta water for the sauce. Toss with 2 tablespoons of pasta. of oil from the confit.

6 Put the pasta in a frying pan with pancetta oil and add the sauce. Stir in pasta water, 2 tablespoons. butter and fresh parmesan cheese. Toss his tomatoes with pancetta and reserved confit. Sprinkle with fresh basil, parsley, lemon zest and fishing salt to finish.

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Canadian Home Trends Magazine provides a personalized tour of the finest homes and condos across Canada. Find inspiration in home décor products, trend reports, and simple yet stylish DIY projects. Each issue offers tools to recreate the designer spaces you’ve always dreamed of having in your home, detailed renovation and design advice, his palette of colors and furniture combinations, and the best places to shop in Canada.







Tomato Ricotta Pasta – Home Trend Magazine

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