Nuxia recipes: Ricotta Go-go!
This week Nuxia offers two ideas that are born in the kitchen whose main character of all is the fresh ricotta. Cheese, lean and above all good!
Fusilli with ricotta cheese and aromatic cubes of eggplant
(This recipe was created by Nuxia)
The recipe for fusilli with ricotta and herb cubes of eggplant, born in my kitchen, by the need to consume a large amount of ricotta, who kindly gave me. But not only. Even the desire to prepare a long fast, and ideal as a main dish, because it is very rich in ingredients. It certainly can be eaten as a main course if you reduce the dose in the pot, and accompanied by a side dish made of vegetables steamed or grilled. But it's worth trying this recipe if you want to hear a great taste to the palate!
Ingredients for 4 people:
320g semolina pasta type fusilli
250g fresh ricotta cheese from cow or packaged (like the one sold at the supermarket)
grated zest of an organic lemon and untreated
2 medium eggplants
extra virgin olive oil
salt to taste
black pepper to taste
In a saucepan, bring water to boil on the fire. Cut the eggplant into cubes previously washed and dried. Heat a little oil in a frying pan and cook the eggplant, salt and pepper. Separately in a bowl, work with a wooden spoon the ricotta with the lemon zest, a pinch of salt and a pinch of pepper. Throw the pasta into the boiling water to cook.
Meanwhile, mix the eggplant to the pan and when the cubes are tender, remove from heat and drain on paper towels, so that will free her frying oil. Change the paper towel a couple of times and if necessary, press lightly with your hands, paper over the eggplant in order to eliminate all the excess oil. Check the pasta-fusilli. If it is ready, Strain into a runny paste. Put the dough in a bowl still hot platter, and add the cream cheese prepared in advance. Stir to mix well. Serve the pasta in individual dishes with pasta and add a few tablespoons of diced eggplant. Serve immediately.
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