the discovery today with Ricotta (will follow a recipe with Gran Mozzarella).
I had already used it in a cake, but never in a gratin AND it’s a shame because frankly it makes the gratin tasty.
In fact, Ricotta easily replaces fresh cream, it is already more texturizing and ladies it is much lighter only 11% fat!
250 g of pasta
200 g of Ricotta Galbani
3 leek whites
3 tablespoons of olive oil
1 young onion
2 cloves of garlic
80 g of chorizo in cubes
Mix the leeks with the pasta and chorizo and place everything in a gratin dish.
Whisk the Ricotta with the egg and place it on the pasta, sprinkle with crushed walnuts, season with pepper and bake in a preheated oven at 180 ° C until the gratin is browned about 30 minutes.
Cook the pasta as indicated on the package, drain them.
Meanwhile, cut the white leeks into slices, wash them and place them in a sauté pan with olive oil, onion, and garlic. Cook for 5 minutes, then add a bit of water and cook until the leeks are tender (10 minutes). Salt and pepper.