|
Ingredients:
18 oz Fasolino's Occhi di Lupo #61
Fasolino's Extra Virgin Olive Oil to taste
10 oz ricotta
grated pecorino cheese
aromatic herbs (parsley, basil, dragoncello)
Directions:
Beat the herbs in an electric mixer with the olive oil to form an aromatic sauce. Cook the Occhi di Lupo and when ready, drain and add the ricotta together with the aromatic sauce. Mix together and add the grated pecorino cheese. This recipe can be served both hot or cold.
Serves 6
| 