Choose the print layout
Shopping ListRecipe: Veggie Farfalle with Artichokes, Buffalo Mozzarella & Ricotta, Morels & Black Truffle Oil
Ingredients for 4 people
Select what you need and print your shopping list!
- 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
Le Ricette
Veggie Farfalle with Artichokes, Buffalo Mozzarella & Ricotta, Morels & Black Truffle Oil
TYPE
First course
First course
Tags
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
Veggie Farfalle - Freshly Pureed Carrots and Squash
Try Barilla's Farfalle Veggie Pasta. Made with freshly pureed carrots and squash, Barilla Veggie makes it easy to get full servings of vegetables in your diet!
Try Barilla's Farfalle Veggie Pasta. Made with freshly pureed carrots and squash, Barilla Veggie makes it easy to get full servings of vegetables in your diet!
Preparation minutes preparation + minutes cooking
BRING a pot of water to a boil.
Meanwhile, CHOP mozzarella, add to ricotta, season with salt pepper and 2 tablespoons of olive oil and set aside.
Gently SWEAT the garlic with 2 tablespoons of olive oil.
ADD artichokes and sauté over high heat for three minutes.
ADD morels and cook until golden. ADD broth and bring to simmer.
COOK pasta a little under the suggested cooking time on the package, drain and toss with sauce until broth is reduced.
FINISH with parsley, truffle oil and remaining olive oil.
SERVE over mozzarella and ricotta mixture.
Let us inspire you
