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CREMA DI ZUCCA CON RICOTTA - Chef Max Mariola

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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Chef Max Mariola
Chef Max Mariola
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Recipe Information

Recipe Available
Video-Specific Recipe

Butternut Squash Pasta

ItalianITmain
45 min
medium
4 servings
Servings4
400 g zucca
200 g ricotta di pecora
cipolla
burro
salvia
rosmarino
olio evo
1

Prepare the zucca by cutting it into pieces.

2

In a pan, melt the burro and sautรฉ the cipolla until translucent.

3

Add the zucca to the pan and cook until tender.

4

Incorporate the ricotta di pecora, mixing well to create a creamy texture.

5

Season with salvia and rosmarino to taste.

6

Serve warm, drizzled with olio evo.

Equipment Needed

PADELLA WOK

Spice Level:

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Dietary

vegetarian
Local Name: Pasta di zucca butternut

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