Italy arrives in force on the blog with Galbani. Italy is a bit far from home, Ricotta, Mozzarella etc ... it is not necessarily products that I know well.
But it is not because Italy is far that I cannot consume these products, on the contrary, I go on a discovery with Ricotta today (will follow a recipe with Gran Mozzarella).
I had already used it in a cake but never in a gratin AND it's a shame because frankly it makes the gratin tasty.
In fact Ricotta easily replaces fresh cream, already it is more texturing and ladies and ladies, tandammm, it is much lighter, only 11% fat!
Chorizo leek pasta gratin with Ricotta nuts and a few pounds to gain with Galbani
For 4 people :
250 g of pasta
200 g Ricotta Galbani
1 egg
3 white leeks
3 tbsp olive oil
1 Young onion
2 garlic cloves
80 g Chorizo in dice
Some nuts
Chorizo leek pasta gratin with Ricotta nuts and a few pounds to gain with Galbani
Cook the pasta as directed on the package, drain.
Meanwhile, cut the white parts of the leeks into rings, wash them and place them in a frying pan with the olive oil, onion and garlic. Cook for 5 minutes then add a little water and continue cooking until the leeks are tender (10 minutes). Salt and pepper.
Mix the leeks with the pasta and the chorizo and place everything in a gratin dish.
Whisk the Ricotta with the egg and place everything on the pasta, sprinkle with crushed nuts, pepper and bake in an oven preheat to 180 ° C until the gratin is about 30 minutes.
Chorizo leek pasta gratin with Ricotta nuts and a few pounds to gain with Galbani
And finally, at Galbani I am offered to make you win 2 large books "Il gusto Italiano" and 3 small "Mozza, Ricotta & co" ... so 5 winners to be decided ... Friday June 6, 2014 midnight!
We live in France, we only play once and we leave a valid email, thank you: o)
Enjoy friends!
But it is not because Italy is far that I cannot consume these products, on the contrary, I go on a discovery with Ricotta today (will follow a recipe with Gran Mozzarella).
I had already used it in a cake but never in a gratin AND it's a shame because frankly it makes the gratin tasty.
In fact Ricotta easily replaces fresh cream, already it is more texturing and ladies and ladies, tandammm, it is much lighter, only 11% fat!
Chorizo leek pasta gratin with Ricotta nuts and a few pounds to gain with Galbani
For 4 people :
250 g of pasta
200 g Ricotta Galbani
1 egg
3 white leeks
3 tbsp olive oil
1 Young onion
2 garlic cloves
80 g Chorizo in dice
Some nuts
Chorizo leek pasta gratin with Ricotta nuts and a few pounds to gain with Galbani
Cook the pasta as directed on the package, drain.
Meanwhile, cut the white parts of the leeks into rings, wash them and place them in a frying pan with the olive oil, onion and garlic. Cook for 5 minutes then add a little water and continue cooking until the leeks are tender (10 minutes). Salt and pepper.
Mix the leeks with the pasta and the chorizo and place everything in a gratin dish.
Whisk the Ricotta with the egg and place everything on the pasta, sprinkle with crushed nuts, pepper and bake in an oven preheat to 180 ° C until the gratin is about 30 minutes.
Chorizo leek pasta gratin with Ricotta nuts and a few pounds to gain with Galbani
And finally, at Galbani I am offered to make you win 2 large books "Il gusto Italiano" and 3 small "Mozza, Ricotta & co" ... so 5 winners to be decided ... Friday June 6, 2014 midnight!
We live in France, we only play once and we leave a valid email, thank you: o)
Enjoy friends!