With brussels sprouts, ricotta, pomodorini and speck
for 3 persons, preparation time 15 minutes
1 pack of 250 g Glunot rigatoni.
50 g. of speck match cutted
9 dried tomatoes in oil
300 g. of Brussels sprouts
150 g. of ricotta
Extra virgin olive oil
In a large pot boil 1 liter of water with the addition of a tablespoon of coarse cooking salt.
In a pan put two tablespoons of extra-virgin olive oil with finely chopped shallots, fry for a few minutes until golden, add the speck, wash the brussels sprouts, cut them ‘julienne’ and add them to the pan, moderate fire.
When the water comes to a boil, throw the pasta still frozen, raise the flame and as soon as the water starts boiling calculate 4 minutes then drain the pasta and add it in the pan to the sauce, add a little oil, sauté 2 minutes in the pan.
Put the seasoned pasta on the plates, adding a spoonful of fresh ricotta and 3 small tomatoes on top.
Put on the table and enjoy your meal.
Glunot’s gluten-free pizza base
San Daniele ham
Grated Parmesan cheese
On the pizza base, previously defrosted, spread a thin layer of double cream, gorgonzola, champignon mushrooms (drained previously if you use those in oil) and mozzarella. Place it in a preheated oven (220-240°C) for about 20/25 minutes. Before serving it add a few thin slices of San Daniele ham, rucola and a sprinkling of grated parmesan cheese. Enjoy your meal!