Scialatielli with ricotta cream, mint and lemon

Serves: 4

Level: easy

Preparation: 25 min

450g of Maffei Scialatielli n.23
200g of fresh buffalo ricotta
2 organic lemons
25g of centrifuged cream butter
100ml cream (alternatively 125ml milk)
60g of Parmigiano Reggiano
Nutmeg for grating
EVO oil
Salt and Pepper
A few sprigs of mint

In a high-sided small saucepan, melt the butter with a few mint leaves to flavor. As soon as the butter has melted, add the sifted ricotta, the Parmigiano Reggiano and cream (or milk). Stir constantly and let it create a soft, lump-free cream. Drop the scialatielli in plenty of boiling salted water. Let it cook for the necessary time, then drain, taking care to set aside at least a glass of cooking water. Add the scialatielli to the ricotta cream and stir in the cooking water and the filtered juice of half a lemon. Serve, decorating with mint leaves and grated lemon peel. Serve the scialatielli hot.

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