Ricotta and chocolate millefeuille ~ Agrilat
Pasta, pomodoro, basilico e il tocco sublime della Provola Affumicata Tenuta Agrilat: e il primo è servito!
pasta, basilico, pomodoro, cucina mediterranea, provola, ricetta
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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.