Sometimes the seasoning gives more satisfaction to the pasta: here are the stuffed half-sleeves, a fun recipe, which becomes even tastier thanks to the final gratin. Watch the video to find out how to prepare them.
Ingredients
320 g of half sleeves
1 pack of frozen porcini mushrooms
250 g of sheep's milk ricotta
a few sprigs of thyme
a few parsley leaves
a clove of garlic
1 pack of Mutti Datterini Sauce
80 grams of Parmesan cheese
80 grams of speck
Salt and Pepper To Taste.
extra virgin olive oil q.b.
Method
Cut the porcini mushrooms still from frozen seeds on a cutting board. Chop parsley and thyme on a cutting board.
In a non-stick pan put generous extra virgin olive oil, garlic, thyme and parsley and let it flavor. Add the mushrooms and sauté them over high heat for about 15 minutes. Salt and pepper.
In a bowl, mix the ricotta with Parmesan, season with pepper and add the porcini mushrooms. Blanch the half sleeves in a steel pot with plenty of salted water and drain al dente.
Cut the speck into confetti on a cutting board. Season the speck in a non-stick pan with a dash of extra virgin olive oil and when crispy add the Datterini Mutti Sauce. Cook for 10 minutes.
Stuff the half sleeves with ricotta and porcini cream. Put a bed of Salsa in an oven dish and place the stuffed half-sleeves on top. Finish with a generous layer of sauce and parmesan and bake in the oven at 180 ° for about 20 minutes.
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