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Malloreddus with olives, dried cherry tomatoes and ricotta mustia

Malloreddus with olives, dried cherry tomatoes and ricotta mustia

May 9, 2019

  • Ricetta per: 4 servings

Ingredienti

320 g of medium size "Is Malloreddus" by La Casa del Grano

20 pitted black olives in brine

20 dried cherry tomatoes

a sprig of rosemary

50 g of *ricotta mustia

extra-virgin olive oil

1 clove of garlic

* smoked, salted and matured ricotta from the whey of Sardinian breed ewes

Indicazioni

1Cook the malloreddus in plenty of salted water. Pour two spoonfuls of olive oil into a pan, add the finely chopped rosemary and the clove of garlic; fry gently, add the tomatoes and after a few seconds, four spoonfuls of the pasta cooking water.

2Place the olives in a bowl and leave to absorb two spoonfuls of olive oil.

3As soon as the pasta is ready, drain and place in the pan, stirring to produce a creamy dressing, and when the water has been almost completely absorbed, remove from the burner, add the olives, the ricotta and a spoonful of olive oil.

4Mix well and serve.

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