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Designed by Aaron Burni
Production of fresh egg pasta and gnocchi

Production of fresh egg pasta and gnocchi

Tronchetti with pistachios and smoked ricotta

Ingredients for 2 persons:

- 400g of tronchetti Barone

- 50g of butter

- handful of coarsely ground Bronte pistachios 

- grated smoked ricotta


In a large saucepan, melt some butter. Cook tronchetti in salted boiling water, and when they float to the surface strain and pour them into the pan. Add the pistachios and grated smoked ricotta (for grating, use a grater with large holes).


If necessary, add some salt and mix so the flavours blend together. Serve.