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
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
Asparagus risotto
chives & asparagus
First courses
A creamy, flavorful spring risotto that will win you over from the first bite.
Difficulty
70 min
Chocolate cake
Walnuts, gorgonzola & pears
Desserts
A distinctive mix of sweet and salty for an extraordinary dessert.
Difficulty
165 min
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
Roast Beef
Shallot, celery root & ginger
Second courses
Sophisticated and soothing flavors: roast beef flavored with ginger and fragrant additions.
Difficulty
50 min
Focaccia barese
cherry tomatoes & oregano
Second courses
An icon of Puglia's tradition: simple, authentic, and incredibly tasty. Focaccia barese wins you over at first bite.
Difficulty
205 min
Guacamole
lime & cherry tomatoes
Appetizers
A creamy and flavorful sauce, perfect for accompanying nachos, tacos, or simply spread on toast.
Difficulty
10 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