Spaghettone, ricotta, friarielli & ‘nduja
Ingredients to choose
For 4 serving portions
  • Bronze-drawn spaghettone
    320 g
  • Fresh sheep ricotta cheese
    200 g
  • Friarielli elite
    200 g
  • ‘nduja paste
    2 spoons
  • Toasted bread crumbs
    2 spoons
  • Salt and pepper
    To taste
How to prepare it
20 minutes
1. Cook spaghetti in plenty of salted water.
2. Create a cream with the ricotta and a few tablespoons of the cooking water.
3. Add two tablespoons of 'nduja sauce to the cream.
4. Toast the bread, add the friarielli and combine with the sauce.
5. Mix the spaghetti with the cream and serve.
Go to the recipes >
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