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Alsatian Pasta
With 7 fresh free-range eggs per kilo
of durum wheat semolina
Traditional Alsatian Pasta
With 7 fresh free-range eggs per kilo
of durum wheat semolina
100% durum wheat pasta
From French farms
certified “High Environmental Value"
Com’O Jardin
Pasta with vegetables
and spices range
Our creations
Discover our seasonal pasta
in limited edition
Casarecce with Ricotta and Basil
-
20min
-
Easy
Ingredients
-
500
g de
Casarecce "Moule bronze"
- 500 g de fresh Ricotta
- 80 g de finely grated Pecorino cheese
- 1 bunch fresh basil
- 2 c.s de fresh (or dried) oregano
- salt
- 5 berries pepper
A essayer également avec...
Preparation
Heat a pan of salted water to cook the pasta.
In the meantime, wash and finely chop the basil and fresh oregano.
Pour the pasta into the boiling water, stir occasionally and cook for the time indicated on the packet.
Mix the ricotta, basil and oregano in a bowl and season with salt and pepper.
Drain the pasta briefly, return it to the saucepan and toss while still hot with the ricotta and fresh herbs.
Serve the pasta in soup plates and sprinkle with grated Parmesan. Garnish with a basil leaf or a small bunch of oregano flowers. Serve with a green salad.
If you don’t have fresh oregano, you can replace it with chives. It’s different, but very tasty!
© Valfleuri
Our ideas gourmet…
Casarecce with Ricotta and Basil
-
20min
-
Easy
Serpentini with feta and baked cherry tomatoes
-
40min
-
Easy
Tradition Nest and poularde with morels
-
1h
-
Difficult
Alsatian Farfalle, Caesar salad style
-
35min
-
Easy
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