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Ingredients for 4 people:
- 400 g Ruote Pazze "Benedetto Cavalieri"
- 200 g ricotta
- Extra Virgin olive Oil from Castelluzzo
- Tuna bottarga Stefano Rocca
Mash the ricotta in a bowl and mix with plenty of olive oil.
Cook the Ruote Pazze for about 11 minutes until al dente. Add half a cup of cooking water to the ricotta. Cut the Tuna bottarga in stripes and add to the sauce.
Drain the pasta and add to the bowl with the sauce. Mix well and serve.
Recommended wine: La Fuga "Donna Fugata"