SERVES 4 TOTAL TIME 30 minutes DIFFICULTY not too tricky
INGREDIENTS:
350 gr. Mezze Maniche
350 gr. quality ricotta cheese
200 gr. onion, peeled
50 ml. Marsala
10 gr. unsalted butter
1 bay leave
a pinch of origan
1 tablespoon extra virgin olive oil
sea coarse salt
salt and pepper to taste
DIRECTIONS:
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Slice the onion 0,3 cm thin. Heat the oil and butter in a frying pan, add the onion, the bay leave and a pinch of oregano.
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Season with salt and black pepper, then cover with hot water and let it simmer until stewed.
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Add the Marsala, heighten the heat and cook for a further 5 minutes.
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Meanwhile, bring to a boil a large saucepan of salted water. Cook the mezze maniche for the time shown in the packet instructions.
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Spoon the ricotta into the onion sauce and stir well with a wooden spoon. Set aside.
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Drain the pasta, pour it into the sauce pan and toss everything together over a medium heat for a few seconds.
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Serve with a grating of Parmesan.
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