Pasta is an excellent choice for an easy and hearty summer meal: a minimum of effort, a little imagination and a naturally delightful result. Macaroni is perfectly combined with any, even the most unexpected components. Try the best culinary combinations for pasta: almonds and cream mousse, juicy greens and mushroom sauce, chili, basil and tomatoes, or - zucchini and mint according to the recipe of Nicky Belotserkovsky.
If you want to serve a dish that will pleasantly surprise guests - cook pasta with ricotta and saffron: an elegant and simple recipe will add to your list of delicacies.- Paste - 300 g
- Breast, bacon, pancetta - 100 g
- Ricotta - 200 g
- Saffron - 0.5 g
- Olive oil
- Boil the pasta in a ratio of 1: 0.1 (per liter of water, one hundred grams of pasta). It is best to use a paste in the form of tubes or shells - the filling will fall into the hollow parts of the products and the taste will turn out to be more saturated
- Measure the half a gram of ground saffron and dilute it in 30 - 45 milliliters of warm water. The smell can be a bit harsh - do not be afraid of it
- Preheat a little olive oil in a saucepan and fry pieces of brisket or bacon. Sausage, sausages, smoked turkey and loin are also suitable
- Put the pasta in the saucepan and mix well with the meat cubes. If you want more juiciness dishes - add about one hundred milliliters of water, which was cooked pasta
- Add saffron liquid and ricotta to the paste. Instead of ricotta, you can take mascarpone, curd cheese (Hochland or Almette) or fine-grained curd
- Cheese will give the paste a delicate taste, and saffron - a bright and spicy flavor. Before serving, decorate the dish with grated Parmesan cheese and greens