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Conchiglie with ricotta cream, rocket salad and almonds

RECIPE PREPARED WITH LA CASA DEL GRANO CONCHIGLIE

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Start by cooking the La Casa del Grano Conchiglie in a generous amount of salted water
  2. In the meantime, dilute the ricotta cheese with some of the pasta cooking water in a pan
  3. With the help of a sieve, prepare a soft, smooth cream and season with salt and pepper
  4. In the meantime, toast the almonds in a pan over high heat, stirring every now and then to make sure they’re evenly toasted and don’t burn, and leave them on the heat until they release their essential oils
  5. Pour the “al dente” La Casa del Grano Conchiglie into the pan where you previously toasted the almonds, adding the cream of ricotta, well-washed rocket and leave them to simmer with all the ingredients
  6. Serve, garnishing with the toasted almonds and a generous sprinkling of pepper

Ingredients

  • 400 g La Casa del Grano “Conchiglie”
  • 300 g sheep’s milk ricotta
  • 200 g fresh rocket
  • 50 g Sardinian almonds
  • Salt and pepper, q.s.

Bring our tradition home

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