Fidelin di grano saraceno with ricotta and cherry tomatoes 🍅🧀 | Light and tasty recipe
Since I discovered them, I prefer them to spaghetti: the Fidelin del Moro, made from buckwheat flour, have an unmistakable, rustic and aromatic taste, which makes every dish special 🌾. Perfect for those looking for a nutritious alternative to traditional pasta, the fidelin can be paired with a thousand different condiments... but beware: the flavor of buckwheat should be enhanced, not covered!
So here’s a simple, tasty and light recipe, ideal for best highlighting the characteristics of this unique format: fidelin with fresh ricotta and cherry tomatoes, ready in just a few minutes and perfect for a healthy and delightful lunch. 😋
🛒 Ingredients for 4 people
- 320 g of buckwheat fidelin
- 200 g of fresh ricotta
- 200 g of cherry tomatoes
- 120 g of extra virgin olive oil
- Grated Parmigiano Reggiano to taste
- Salt and black pepper to taste
👩🍳 Preparation
- In a bowl, work the fresh ricotta with the extra virgin olive oil, until you obtain a smooth and homogeneous cream.
- Add the cherry tomatoes cut into quarters, and mix gently.
- Combine a generous sprinkle of Parmigiano Reggiano, then adjust with salt and pepper to your taste.
- Bring salted water to a boil and cook the fidelin al dente (about 7 minutes).
- Drain the pasta and pour it directly into the bowl with the ricotta and tomato cream.
- Mix everything well. If the sauce is too thick, add one or two tablespoons of cooking water to make it creamier.
- Divide onto plates and serve immediately, perhaps with an additional sprinkle of cheese.
✨ A quick, light and flavorful dish: the flavor of buckwheat is the absolute star!
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
