Le Ricette

Veggie Farfalle with Artichokes, Buffalo Mozzarella & Ricotta, Morels & Black Truffle Oil


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Le ricette
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forma
TYPE
First course


Ingredients for 4 people


1 ½ boxes BARILLA Veggie Farfalle
9 ounces Buffalo mozzarella
9 ounces Buffalo ricotta
to taste
sea salt
to taste black pepper
6 tablespoons Academia Barilla Monti Iblei olive oil divided
1 clove garlic minced
8 baby artichokes clean & quartered
1 ½ ounces morels dry and reconstituted
1 ¼ cups vegetable broth made from scratch
1 tablespoon parsley
1 tablespoon black truffle oil


Ingredients


Academia Barilla Monti Iblei Extra Virgin Olive Oil
artichoke
black pepper
buffalo mozzarella
garlic
morel
parsley
ricotta
truffle oil

Preparation minutes preparation + minutes cooking

1
BRING a pot of water to a boil.

2
Meanwhile, CHOP mozzarella, add to ricotta, season with salt pepper and 2 tablespoons of olive oil and set aside.

3
Gently SWEAT the garlic with 2 tablespoons of olive oil.

4
ADD artichokes and sauté over high heat for three minutes.

5
ADD morels and cook until golden.  ADD broth and bring to simmer.

6
COOK pasta a little under the suggested cooking time on the package, drain and toss with sauce until broth is reduced.

7
FINISH with parsley, truffle oil and remaining olive oil.

8
SERVE over mozzarella and ricotta mixture.


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