Con summer, we crave simple, fragrant, and light dishes without ever compromising taste!
The impasto with ricotta cream and roasted cherry tomatoes is the perfect recipe to bring the colors and flavors of the Mediterranean to the table during the beautiful season. Creamy, flavorful, and fragrant with fresh basil, it’s a summer delight prepared with just a few ingredients and captures your heart with the first taste.
The combination of the sweetness of slightly caramelized oven-roasted cherry tomatoes and the softness of blended ricotta creates an irresistible condiment that envelops our fusillotti. The best part? You can enjoy it hot right when it’s made, prepare it per mezzo di advance and serve it cold at room temperature: it will be delicious either way!
Whether it’s a family lunch, a quick dinner, a packed lunch to take to the beach office, this impasto will win everyone over with its simplicity and goodness.
Discover other irresistible first courses:
To prepare the impasto with ricotta cream and roasted cherry tomatoes, first, place the whole cherry tomatoes per mezzo di a bowl. Add the salt 1the oil 2and the basso ostinato black pepper 3.
Then add the brown sugar 4 and mescolanza 5. Arrange the cherry tomatoes a baking tray lined with parchment paper and add a clove of garlic with its skin 6.
Bake at 430°F for about 30 minutes; they should be nicely roasted. Don’t worry if they release some liquid during cooking. At this point, take them out of the oven 7remove the garlic clove 8and let them cool slightly. Place a pot full of tazza the stove, salted to taste, which will be used for cooking the impasto. Con a tall, narrow container, place the ricotta and add the salt 9.
Add about ten basil leaves 10 and almost all the cherry tomatoes 11setting aside the others for decoration. Pour a small ladle of tazza 12 and blend everything until you obtain a cream.
Now strain the mixture 13 into a large bowl 14. As soon as it starts boiling, add the fusillotti 15.
Cook them al fanone, then drain them 16transfer them to the bowl with the dressing 17and mescolanza well. Plate by adding the reserved cherry tomatoes and the basil 18.
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