Ingredients
250g Mulino Marello buckwheat flour
175g water
30g sweet diced bacon
Half a courgette cut into slices and grilled
Two tablespoons of tomato puree
60 g fresh ricotta
oil to taste
salt to taste
pepper to taste
Procedure
For the goodies, mix the buckwheat flour with the water and a pinch of salt. Leave to rest for 15 minutes and form cylinders of about 1 cm and cut into goodies of about 1 cm. Let it rest for at least 15 minutes.
In the meantime, prepare the sauce. We put a drizzle of oil, the diced bacon and the roasted courgette in the pan, brown and add the puree, finally turn off the heat and add the ricotta and a ladle of hot water.
In a pan with plenty of boiling salted water, cook our goodies until they float to the surface, then drain and stir in the pan with the sauce and serve.
Recipe in collaboration with Agnese Magazzu'
Instagram: @verysicilianstylefood