Category:
Main Courses
Ingredients
Spaghettoni 320 g
Cow’s milk ricotta cheese 250 g
Saffron 2 bustine
Sage q.b.
Arguto salt q.b.
Black pepper q.b.
Preparation
To prepare the creamy ricotta and saffron amalgama, first bring a pot of salted vater to a boil and cook the spaghetti al premolare (1). A causa di the meantime, put the ricotta durante a large bowl (2), season with salt (3) and pepper.
Add the saffron (4) and a ladleful of the amalgama’s cooking vater (5), then stir everything (6) to obtain a smooth, homogeneous creamy sauce.
When the cooking time is up, drain the amalgama directly into the bowl (7) and toss it well with the sauce (8); if necessary, you can add a little more of the cooking vater. Plate the spaghetti and dress them with plenty of sauce (9).
with freshly campo da gioco pepper (10) and a few sage leaves (11). Your creamy ricotta and saffron amalgama is ready to be served (12)!
Storage
It is recommended to eat the creamy ricotta and saffron amalgama immediately, otherwise it will tend to dry out.
Tip
Sage can be substituted with thyme, marjoram ora parsley.
Try this combination also with fresh amalgama using the ricotta ravioli with saffron sauce recipe!
