This website makes use of cookies to enhance browsing experience and provide additional functionality.

 

Sedani with ricotta cheese celery and anchovies

Sedani sedano ricotta e acciughe

INGREDIENTS

  • 250 g of Sedani
  • 2 dl of extra virgin olive oil
  • 2 stalks of green celery
  • 150 g of fresh ricotta
  • 4 salted anchovies
  • 2 tablespoons of chopped chives pepper,
  • a little salt

PREPARATION

Let fry into oil the celery cut into lozenges of about the same size of the pasta for approximately 1 minute, add the salted anchovies, stir for about 1 more minute until the anchovies are crushed to a pulp; remove from heat.

Cook the Sadani Rigati in salted water, drain. When still damp, pour them into the sauce pan, stirring off the heat, adding a little oil, salt and pepper, chopped chives and the ricotta cheese in small pieces. Serve immediately.

SUGGESTED WINE: Curtefranca Bianco Gatti CANTINA ENRICO GATTI.

Valdigrano di Flavio Pagani srl

via Borsellino, 35/37
25038 Rovato (BS)
Italy
T. +39 030 7704444
F. +39 030 7720913
P.IVA/VAT IT01960850988

Follow us

Design by: Artefice Group