Calamarata con formaggio fresco, pesto e pepe nero
Ingredients
(per 4 persone)380 g di CALAMARATA
200 g di cavolfiore
250 g di ricotta
olio extravergine di oliva
sale e pepe q.b.
2 cucchiai di pesto di basilico
erbe aromatiche fresche
scaglie di Parmigiano Reggiano
Preparation
In una terrina lavorate la ricotta insieme all'olio extravergine, il sale e il pepe fino ad ottenere una crema omogenea. Nel frattempo pulite il cavolfiore eliminando le foglie e staccando le cimette dal torsolo, quindi fatele cuocere al vapore. Fate cuocere la CALAMARATA in abbondante acqua bollente salata per 5 minuti. Scolatela e riempitela con la crema di ricotta. Componete il piatto con la CALAMARATA ripiena e il cavolfiore al vapore e completatelo con gocce di pesto di basilico, erbe aromatiche, scaglie di Parmigiano, olio extravergine d'oliva e pepe.Share
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