Black tagliolini
Instructions
Using a mixer, blend together the chives and shallots previously rinsed under the tap.
Soon after, in a non-stick pan, heat oil and sauté the chopped very gentle heat for about 10 minutes.
Then, turn off the heat and let infuse the oil for another 10 minutes.
Separately, in a bowl, mix in the ricotta cream, add the flavoured oil (filtered), salt and keep on stirring using a wooden spoon.
Add the olive paste and chopped Basil and meanwhile, scalded the tagliolini in salted water.
Al dente, drain and mix them in the sauce by adding 2 tablespoons of cooking water.
Serve immediately hot.
Ingredients and dosing for 4 persons
- 400 g of type pasta noodles
- 150 g of ricotta
- Olive oil extra virgin
- 1 sprig of chives
- Chopped fresh basil
- 80 g of olive paste
- 1 shallot
- Salt