NETTLE FETTUCCINE WITH MINT RICOTTA CREAM SAUCE
Ingredients for 4 people
- 250 g Fettuccine with nettle Marcozzi di Campofilone
- 400 g of cow’s ricotta cheese
- 8/10 fresh mint leaves
- 60 g panko or, failing that, toasted bread crumbs
- 1 untreated lemon
- Extra-virgin olive oil to taste
- Salt to taste
Preparation
Sift the ricotta into a large bowl and mix with the finely chopped mint leaves with a knife on a cutting board (do not use a blender or electric chopper to chop the herbs).
Combine a drizzle of oil and a pinch of salt and mix well.
In a nonstick skillet, without any seasoning, toast the panko along with the grated peel of half a lemon. When it starts to turn color, add a few drops of citrus juice, being careful to pour them in a little at a time so as not to get the bread wet.
Cook the fettuccine in plenty of salted water, let them soften a little, then stir them gently and bring them to the cooking point to your liking.
Meanwhile, add a few tablespoons of the pasta cooking water to the ricotta cheese, stirring to make a cream.
Drain the fettuccine, keeping some of the cooking water aside, and toss them directly into the bowl with the ricotta cream, adding a little more water if necessary.
Serve by sprinkling with lemon panko and decorating with a mint leaf and some more grated lemon peel.
Information Note
Panko is a type of breadcrumbs that is widely used in Japanese cuisine; it is easily prepared by shredding sandwich bread (the white crustless kind) with a food processor.
NETTLE FETTUCCINE WITH MINT RICOTTA CREAM SAUCE
Ingredients for 4 people
- 250 g Fettuccine with nettle Marcozzi di Campofilone
- 400 g of cow’s ricotta cheese
- 8/10 fresh mint leaves
- 60 g panko or, failing that, toasted bread crumbs
- 1 untreated lemon
- Extra-virgin olive oil to taste
- Salt to taste
Preparation
Sift the ricotta into a large bowl and mix with the finely chopped mint leaves with a knife on a cutting board (do not use a blender or electric chopper to chop the herbs).
Combine a drizzle of oil and a pinch of salt and mix well.
In a nonstick skillet, without any seasoning, toast the panko along with the grated peel of half a lemon. When it starts to turn color, add a few drops of citrus juice, being careful to pour them in a little at a time so as not to get the bread wet.
Cook the fettuccine in plenty of salted water, let them soften a little, then stir them gently and bring them to the cooking point to your liking.
Meanwhile, add a few tablespoons of the pasta cooking water to the ricotta cheese, stirring to make a cream.
Drain the fettuccine, keeping some of the cooking water aside, and toss them directly into the bowl with the ricotta cream, adding a little more water if necessary.
Serve by sprinkling with lemon panko and decorating with a mint leaf and some more grated lemon peel.
Information Note
Panko is a type of breadcrumbs that is widely used in Japanese cuisine; it is easily prepared by shredding sandwich bread (the white crustless kind) with a food processor.
