1
Place the ricotta, parmesan, cream, saffron, and a pinch of salt in a small saucepan.
Special Stars
saffron, speck and walnuts
First coursesTraditional ingredients are combined in a tasty and appetising dish, ideal for impressing at first glance.
-
Easy
-
25 minutes
-
13 minutes
Ingredients
Ingredients for 12 wind
-
pcs Artisia WIND pasta12
-
ricotta100 g
-
fresh cream50 g
-
parmesan cheese10 g
-
chopped walnuts30 g
-
thin slices of speck or prosciutto crudo2
-
pinch of salt1
-
Saffronqb
Preparation
Phase 1:
Filling
2
Use the LHOV hob's automatic Melting programme to heat the mixture, stirring occasionally with a spoon.
Phase 2:
Topping
1
Arrange the chopped walnuts on the left side of the baking tray and the speck slices on the right.
2
Use the LHOV oven’s Selective Grill function: power level 1 for the walnuts, power level 2 for the speck.
3
Place the tray in the oven and set the timer for 12 minutes.
4
When the timer finishes, remove the tray from the oven and allow to cool.
5
Once cooled, break the speck into pieces.
Phase 3:
Pasta
1
Once cooled, break the speck into pieces.
2
Add the pasta to the boiling water, turn the LHOV hob down to power level 7, then set the timer for 13 minutes.
3
Once cooked, use a slotted spoon to carefully lift the pasta out of the water and transfer to a clean tea towel.
4
Use tongs to turn the WIND pasta over on the tea towel for a few seconds to drain any excess water.
Phase 4:
Plating
1
Use tongs to arrange the Artisia WIND pasta on a serving plate.
2
Use a teaspoon or piping bag to fill each WIND three-quarters full with the filling.
3
Garnish with chopped walnuts and a piece of crispy speck.
Discover more recipes
Caciocubi
cheese & black pepper
First courses
Pasta or finger food? It’s extraordinary not having to choose, thanks to this innovative and surprising take on a classic recipe.
Difficulty
38 min
Crispy bread
goat cheese & anchovies
Appetizers
A perfect balance between the bold flavor of anchovies and the creaminess of goat cheese on toasted bread: ideal for whetting the appetite.
Difficulty
20 min
Chicken Roll
parmesan cream, chestnuts & roasted pumpkin
Second courses
An elegant and comforting main course where the delicacy of chicken meets the warm flavors of autumn.
Difficulty
70 min
Battered salt cod
with sweet and sour red onion
Appetizers
A contrast of textures and flavours that combines crunchiness and sweetness in perfect balance.
Difficulty
30 min
Monkfish
with spring vegetables
Second courses
A refined dish that combines the delicacy of monkfish with the crunchiness of pancetta, enhanced by sautéed vegetables and fresh, spring aromas.
Difficulty
60 min
Pumpkin Lasagna with an Almond Crust
pumpkin and leek
First courses
Pumpkin, delicate leeks, and velvety béchamel, wrapped in a crunchy almond crust. A dish that surprises and captivates with the first bite.
Difficulty
135 min
Rack of lamb
Agretti & mustard
Second courses
Elegance and freshness in a dish that combines intense flavors and surprising textures, for an unforgettable gourmet experience.
Difficulty
75 min
Broad bean fritters
broad beans & aromatic herbs
Appetizers
Delicious fava bean fritters, crunchy on the outside and soft on the inside, ideal as an appetizer or finger food for any occasion.
Difficulty
30 min
Fruit tart
custard & fruit
Desserts
A crispy base of shortcrust pastry, cream and fresh seasonal fruit for a light and refined pleasure in every bite.
Difficulty
190 min
