not believe it, but for once the public a light recipe! The construction dates back a few days ago, but I could not post it before, primarily because I was three days without Internet connection (AAARGHHH!!) then because I had to recover from questions of history .... Let me explain: I finally finished the rounds of questions from history, but the last group was really the best! Question: "Who was Justinian?" Answer: "He was an emperor who has trained a nation '... Q: "I'm sorry, but how do you form a nation?" A: "Well, kind words, you go there (?!!) and see who can fight ..." Q: "Okay, who can tell me something about Lombard?" A: "I, me, me! I wore Lombard, yes, er, ah, lo, the tutu!" I swear, I'm not kidding! Understand that I had to recover a bit '! Anyway, back to my recipe is a simple dish, and very tasty!
INGREDIENTS (serves 4):
350 g pasta, 1 onion, 2 small zucchini, 3 small carrots, 250 g of cottage cheese, 2 tablespoons oil, salt, pepper, nutmeg.
Finely chop a shallot and wash the carrots and peel them; check and wash the zucchini. Cut zucchini and carrots and cut into julienne strips (I used the food processor). In a large frying pan, soften the shallots in oil, add vegetables and cook about ten minutes, so that softens fine. Season with salt and pepper, turn off the heat and add ricotta, mix well and sprinkle with some grated nutmeg. Meanwhile, cook pasta, drain and throw it just barely into the pan of vegetables, mixing well: the dish is ready to be served.
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