Ingredients for 4 servings:
- 450g Mezzi Paccheri di Gragnano PGI
- 300g potatoes
- 250g Pioppini mushrooms
- 200g ricotta cheese
- 1 chopped fresh spring onion
- 1/2 chopped onion
- EVO oil
- Minced parsley to taste
- Salt and pepper to taste
Directions:
Dice the potatoes, cook them in plenty of salted water and drain them when they become tender
In a pan, warm up a round of olive oil, add the onion and the spring onion and let them brown. Then add the mushrooms, the parsley and cook them for a few minutes. Add the potatoes to the pan with the mushrooms and season with salt and pepper
Aside, work the ricotta with a fork adding salt, pepper and parsley. Cook the Mezzi Paccheri in plenty of boiling salted water and drain them al dente; then add them to the mixture, stirring gently for a few minutes
Serve with a ricotta quenelle, a sprinkle of black pepper and some parsley.
