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
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
Guacamole
lime & cherry tomatoes
Appetizers
A creamy and flavorful sauce, perfect for accompanying nachos, tacos, or simply spread on toast.
Difficulty
10 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
Gusci di mare
anchovies & lemon
First courses
The flavours of the sea and the Mediterranean come together in a new and tasty dish, with an extraordinary aesthetic effect.
Difficulty
38 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
Creamy polenta
porcini mushrooms & parmesan fondue
First courses
A warm and sophisticated dish: polenta with a velvety texture, intense mushrooms, and a rich fondue that harmonizes every flavor.
Difficulty
95 min
Chocolate cake
Walnuts, gorgonzola & pears
Desserts
A distinctive mix of sweet and salty for an extraordinary dessert.
Difficulty
165 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
Roast pork
apples & mustard
Second courses
A creamy, flavorful spring risotto that will win you over from the first bite.
Difficulty
95 min