PASTA ROSES FILLED WITH RICOTTA & ARUGULA in cardoon cream

Procedure

Knead the flour with the water to create a dough and let it rest for 15 minutes in the refrigerator

Meanwhile, clean the cardoons by removing most of the filaments, then cut them and cook them in a pan with salted water, garlic and parsley.

Once cooked, blend them with an immersion blender, adding extra virgin olive oil, spices and sesame seeds, and pass the resulting blend through a food mill to eliminate all the filaments and obtain only the juice.

thicken the juice in a saucepan by adding rice flour and finally the ricotta and pepper

Take the dough again, roll it out into rectangular strips, spread the ricotta and chopped rocket and fold it over the long side, then form roses by rolling the dough up on itself.

Bring salted water to the boil, slowly pour in the roses and after two minutes from when it starts boiling again, drain and serve on a bed of cardoon cream.

The chef recommends:

You can replace the cow's milk ricotta with vegan spreadable ricotta, so everyone can truly enjoy this deliciousness!

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