Fusilli Bucati with ricotta and saffron cream, a simple, quick, and tasty first course that is prepared during the pasta cooking time. A delicious and easy-to-make idea that you can enrich as you like. In times when everyone is rushing between work commitments and more, I believe that similar recipes are a breakthrough. Without giving up a good pasta dish, I leave you my idea which is a perfect combination of taste and lightness. Below I leave you other simple ideas for first courses to make with ricotta while at the end of the complete description with photographic steps I answer some of the most common questions.
- Cuisine: Italian
Ingredients
- 11 oz short fusilli bucati
- 12 oz sheep ricotta
- 0.5 oz coarse salt (for the pasta)
- 1 packet saffron
- to taste pepper
- 2 tbsp extra virgin olive oil
- 1/4 cup water (hot)
Tools
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Small bowl
- 1 Fork
Steps
To make Fusilli Bucati with Ricotta and Saffron Cream, first dissolve a packet of saffron in a small bowl with a little hot water. Mix well.
In a large bowl, combine the well-drained ricotta, dissolved saffron, and a pinch of pepper. Blend the ingredients with a fork, adding a pinch of salt and a drizzle of oil, continuing to mix.
Meanwhile, cook the pasta in abundant salted water and drain it. Add it to the bowl with the other ingredients. If you want a creamier final result, add a ladle of hot water.
Serve the hot dish, accompanied by a sprinkle of black pepper and a nice spoonful of grated Parmigiano Reggiano.
FAQ
Can I add cooked ham and grated cheese?
Yes, you can add any ingredients you think are suitable for this recipe.
Do I have to use fusilli?
Absolutely not, but I recommend using a short pasta shape.
