Eliche with ricotta cheese and basil

Tempo 10'  


(for 4 people)
– 500 g of eliche OroGiallo
– 250 g of ricotta cheese
– 50 g of butter
– 4 spoons of grated parmesan
– 4 spoons of cooking cream
– 4 spoons of milk
– 1 bunch of basil
– 1 glove of garlic
– 10 peeled sweet almonds
– white pepper and salt just enough


Put the ricotta through a sieve and whip it with a whisk together with the softened butter.
Whizz up basil, almonds, parmesan, garlic, cream, milk, salt and pepper. Mix the cream with the ricotta. Boil the eliche in abundant salted water, drain them firm and season with the prepared condiment. Serve hot.