The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Spaghetti with clams and chanterelles mushrooms
Spaghetti with clams and chanterelles mushrooms
Pizza with ‘nduja cream
Pizza with ‘nduja cream
Pizza with pineapple and ‘nduja cream
Pizza with pineapple and ‘nduja cream
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The Demetra Food Academy Recommends...

Figs and maraschino Creme Caramel
Figs and maraschino Creme Caramel
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Spaghetti with clams and chanterelles mushrooms
Spaghetti with clams and chanterelles mushrooms
Pizza with ‘nduja cream
Pizza with ‘nduja cream
Pizza with pineapple and ‘nduja cream
Pizza with pineapple and ‘nduja cream

Spaghetti with peppers cream of peppers salted ricotta cheese

Spaghetti with peppers cream of peppers salted ricotta cheese
Ingredients for 4 portions
  1. 400g troccoli
  2. 250g Peppers Cream
  3. 150g Pepper Fillets in Sunflower Oil
  4. 60g grated salted ricotta cheese
  5. q.s. extra virgin olive oil
  6. q.s. salt
  7. q.s. pepper
Method

  • In plenty of salted water, put the pasta to boil.

  • In a pan heat the peppers cream with the peppers fillets and a little pasta water.

  • Once cooked, put the pasta inside the sauce, creamy with extra virgin olive oil and place in a dish.

  • Garnish with grated salted ricotta and serve.

Products in this recipe
Peppers Cream

Peppers Cream
Pepper Fillets in Sunflower Oil

Pepper Fillets in Sunflower Oil