Ricotta soup
Instructions
Finely chop the parsley stems, excluding reduce into small cubes and season tomatoes in a soup pot with five tablespoons of oil, simmer 10 minutes.
Pour into the pot a litre of hot water and just boils add the grated ricotta.
Stir, then return to the boil and add the pasta: Cook time is needed for stays al dente.
Pour into soup tureen, Sprinkle chopped parsley and serve.
It is very tasty.
Ingredients and dosing for 4 persons
- 300 g of ricotta salata
- 400 g of small red tomatoes
- 200 g of type pasta ditalini
- Chopped parsley
- 5 tablespoons of olive oil
- Salt