Mezzanelli al pesto cilentano

Ingredients

• 350 g mezzanelli dei Campi
• 300 g Small Campanian tomatoes
• 200 g fresh buffalo ricotta
• 1 clove garlic
• Spicy pepper
• Basil
• Hard smoked buffalo ricotta
• Extra-virgin olive oil
• Salt

Instructions

Finely chop the tomatoes and mix them with some salt, oil, the spicy pepper, and the chopped garlic. In a mortar and pestle grind the basil together with some oil, salt, and a little bit of the hard ricotta. Add this mixture to the tomatoes, mix it together and then place the mixture in a blender and lightly blend (pausing every few seconds to avoid the mixture’s overheating). Place the sauce in a pan and heat it for a few minutes. Turn off the heat and add the fresh ricotta and mix together. In the meantime, cook the mezzanelli until al dente, drain, mix with the sauce, and serve.

Difficulty Level: easy Appreciation: Time for preparation: 20 minutes Cooking time: 10 minutes Share: 4 persons