Cooking and Recipies

For the Pesto: 150g of Ricotta 5 Sun-dried tomatoes (in oil) 12 Basil leaves (to taste) 1 spoon of minced garlic 50g Parmesan 50g Pine nuts (or almonds) Olive oil Salt Pepper 1 Calabrian pepper Tomato paste to color The pasta: 200g Semolina 100g 00 Flour Water Equipment: Kitchen Scale Read more