400g farfale (or gravatinha)
300g zucchini
300g bell pepper
300g carrots
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
100g canned anchovy fillets finely chopped
1 cup ricotta cheese riced on coarse grater
1/4 cup ricotta cheese shredded on coarse grater
To sprinkle
1/4 cup chopped fresh parsley
1/4 cup ricotta cheese crumbled
400g farfale (or gravatinha)
300g zucchini
300g bell pepper
300g carrots
Salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
100g canned anchovy fillets finely chopped
1 cup ricotta cheese riced on coarse grater
1/4 cup ricotta cheese shredded on coarse grater
To sprinkle
1/4 cup chopped fresh parsley
1/4 cup ricotta cheese crumbled
In a large pot, boil 4 liters of water with 1 tablespoon salt
Cook the farfale until al dente
In a non-stick skillet, heat the olive oil and cook the vegetables cut into fine slices until slightly tender
Season with salt and black pepper. Reserve
In a bowl, combine the olive oil, parsley, anchovy, ricotta cheese, and defumada ricotta cheese
Mix quickly
Drain the mixture
Assemble in a refrigerator with layers of the mixture, roasted vegetables, and the olive oil and anchovy mixture
Sprinkle with parsley and ricotta cheese and serve immediately.
