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Maltagliati homegrown with goat ricotta

Level: Simple

Preparation: 30 Minutes

Cooking: 15 Minutes

Doses: 4 People

for 4 people
  • 250 gr “La Campofilone” Maltagliati
  • 2 zucchini
  • 1/2 red onion
  • 1 eggplant
  • 1 carrot
  • 1 pepper
  • garlic
  • parsley, basil, marjoram
  • 200 gr goat cheese
  • butter
  • extra virgin olive oil
  • salt

Cut the vegetables and briefly fry in a frying pan with olive oil and peeled garlic, (the vegetables must remain crispy and juicy).
When the vegetables are ready remove the garlic, add salt and pepper. Add 2 nobs of butter and cook until creamy. In plenty of salted water, cook the Maltagliati, drain and add to the vegetable sauce.
Toss for a couple of minutes with parsley, basil and chopped fresh marjoram. Remove from the heat and add the goat ricotta. Serve!