Ricotta and chocolate millefeuille
Recipe by Chef @Franco Marino
Ingredients for 4 people
paccheri 400 g
tomato pureed 200 g
extra virgin olive oil to taste
Tenuta Agrilat smoked provola
cream 100 g
Salt and Pepper To Taste
white onion 30 g
Make a bottom in the pan with oil and onion and add the tomato puree and cook for 30 minutes, season with salt and set aside.
Blend the smoked provola with the cream to create a sauce, emulsify the blanched basil with oil and obtain a thick green oil.
Cook the pasta al dente and stir in the tomato sauce, add the basil and the smoked provola cream.