Ingredients for 4 people
300 g penne
300 g fresh ricotta
300 g of mushrooms
3 cloves of garlic
1 handful of parsley
l / 2 cup olive oil
saie and pepper
Preparation
Wash and cleanse the mushrooms. Cut into small cubes and stufateli in a pan with chopped garlic, salt, pepper and oil. When cooked (10-20 minutes of cooking, according to the freshness of the product), sprinkle with finely chopped parsley and keep warm.
Boil pasta and drain, keeping a cup of the cooking water. With this water diluted hot ricotta until creamy consistency of a thick white sauce.
Divide the dough in the holsters. Cover each portion with 1 / 4 of the ricotta. Place cheese on a ladleful of mushrooms. Sprinkle each portion with some freshly ground pepper. Perform all these operations quickly and serve the pasta still very hot.
12 cannelloni
500 g of Swiss chard (leaves)
2 eggs
350 g of cottage cheese
2 tablespoons Parmesan cheese
grated
2 cups milk
3 tablespoons of flour
50 g butter or margarine
60 g of chopped walnuts
2 cloves of garlic
2 sage leaves
basil
parsley
marjoram
nutmeg
Salt and pepper
Preparation
Boil the beets clean. Drain and chop once. Collect them in a holster and add the ricotta and 1 beaten egg, a pinch of salt, a sprinkle of pepper and a little grated nutmeg. Add a couple of tablespoons of chopped fresh herbs, parmesan and the tablespoon of finely chopped garlic.
Boil the cannelloni. Drain and dry the tooth, then smothering them with the filling and arrange in a greased mold with a rectangular base, aligning them side by side and very close.
Once this is done, put the butter in a saucepan. Do it melt and, away from heat, toss in the flour. Stir quickly, then diluted with milk obtained the batter, pour slowly a little at a time. Salt the liquid and put the pan on the fire.
Ingredients for 4-6 people
l kg of chestnuts
2 tablespoons cocoa powder
250 g of icing sugar
1 sachet of vanilla
200 g of whipped cream
the glass of milk
2 tablespoons rum
Preparation
Boil the chestnuts in lightly salted water for hours. Peel the skins and privatele completely. Pass them to the blender and place the mixture into a casserole inossidabile.Unite sugar, vanilla, cocoa, milk, place the saucepan over low heat and work the mixture well with a wooden spoon. As soon begin to detach from the walls,
remove pan from heat, let cool the mixture and add the rum. Switch back to the mill directly on the plate so that the noodles to form a beautiful chestnut cone-shaped mound. Finally, cover with whipped cream.
It 'a cake that gives a lot of work, but rewards with his goodness. The quality of the chestnuts is important for the success. If you have little time you can also use dried chestnuts (regarded as half weight) soaked the night before. Or, after you pass the first time the chestnuts, you can not put the milk, but sugar and rum, mixing well, and go over everything to the mill without calling the fire.
