{"id":14903,"date":"2024-02-27T19:00:40","date_gmt":"2024-02-27T19:00:40","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/pasta-with-agretti-and-ricotta\/"},"modified":"2024-02-27T19:00:40","modified_gmt":"2024-02-27T19:00:40","slug":"pasta-with-agretti-and-ricotta","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/pasta-with-agretti-and-ricotta\/","title":{"rendered":"Pasta with agretti and ricotta"},"content":{"rendered":"<p>Do you want to try a pasta dish that&#8217;s different from the usual, with enveloping and creamy flavors? Try pasta with agretti and ricotta. <\/p>\n<h3>INGREDIENTS<\/h3>\n<ul>\n<li>400g of short pasta<\/li>\n<li>300g of agretti<\/li>\n<li>250g of <a href=\"https:\/\/nobili.sviluppo.spherica.it\/prodotti-caseari\/ricotta\/\">ricotta<\/a><\/li>\n<li>1 lemon<\/li>\n<li>Extra virgin olive oil, salt, pepper to taste.<\/li>\n<\/ul>\n<h3>PREPARATION<\/h3>\n<p><strong>Agretti preparation:<\/strong> start by <strong>cleaning the agretti<\/strong>, removing the tougher ends. After washing them well, bring a <strong>pot of salted water<\/strong> to a boil. Immerse the agretti for <strong>5 minutes<\/strong>, just enough to soften them while maintaining a crunchy texture.  <\/p>\n<p><strong>Pasta cooking:<\/strong> add <strong>the pasta directly into the pot<\/strong> <strong>with the agretti<\/strong>. This allows the pasta to absorb the unique flavor of the agretti as it cooks. Be sure to follow the cooking time indicated on the package to achieve the perfect al dente.  <\/p>\n<p><strong>Ricotta cream creation:<\/strong> in the meantime, create the cream. Put the <strong>ricotta<\/strong>, grated <strong>lemon zest<\/strong>, and a <strong>drizzle of oil in a mixer<\/strong>. Blend until you obtain a soft and fluffy cream.  <\/p>\n<p><strong>Combining the ingredients:<\/strong> <strong>drain the pasta and agretti<\/strong>, remembering to set aside a ladle of the cooking water. Transfer the <strong>ricotta cream to a pan<\/strong>, add the pasta and agretti, and mix with <strong>the cooking water<\/strong> to achieve an irresistibly creamy consistency. <\/p>\n<p><strong>Creaming:<\/strong> over low heat, <strong>cream the pasta<\/strong>, ensuring the cream perfectly coats every bite. The cooking water is the secret to a perfect emulsion. <\/p>\n<p><strong>Plating:<\/strong> serve immediately, enriching each plate with an additional <strong>grating of lemon zest<\/strong> and a generous grind of <strong>black pepper<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Do you want to try a pasta dish that&#8217;s different from the usual, with enveloping and creamy flavors? Try pasta with agretti and ricotta. INGREDIENTS 400g of short pasta 300g of agretti 250g of ricotta 1 lemon Extra virgin olive oil, salt, pepper to taste. PREPARATION Agretti preparation: start by cleaning the agretti, removing the tougher ends. After washing them well, bring a pot of salted water to a boil. Immerse the agretti for 5 minutes, just enough to soften them while maintaining a crunchy texture. Pasta cooking: add the pasta directly into the pot with the agretti. This allows the pasta to absorb the unique flavor of the agretti as it cooks. Be sure to follow the cooking time indicated on the package to achieve the perfect al dente. Ricotta cream creation: in the meantime, create the cream. Put the ricotta, grated lemon zest, and a drizzle of oil in a mixer. Blend until you obtain a soft and fluffy cream. Combining the ingredients: drain the pasta and agretti, remembering to set aside a ladle of the cooking water. Transfer the ricotta cream to a pan, add the pasta and agretti, and mix with the cooking water to achieve an irresistibly creamy consistency. Creaming: over low heat, cream the pasta, ensuring the cream perfectly coats every bite. The cooking water is the secret to a perfect emulsion. Plating: serve immediately, enriching each plate with an additional grating of lemon zest and a generous grind of black pepper.<\/p>\n","protected":false},"author":2,"featured_media":18637,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453,462,461,467,451],"tags":[609,487,610,611,456],"class_list":["post-14903","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","category-fastgood","category-functional","category-gourmet","category-news","tag-agretti","tag-pasta","tag-pasta-with-agretti-and-ricotta","tag-pasta-with-ricotta-2","tag-ricotta"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=14903"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14903\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/18637"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=14903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=14903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=14903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}