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Pasta with buffalo cheese velouté and dried tomatoes


by Virginia Di Falco

I have used the buffalo cheese velouté produced by a historic farm in the province of Salerno, la Tramontina, which has been producing dairies for sixty years. The buffalo cheese velouté is buffalo ricotta cream, it can be spread and it is good to season pasta or as a dessert: I also tasted it with the dried figs from Cilento and bitter almonds.

Ingredients for 2 people
200 g pasta from Gragnano (mezzi paccheri)
250 g buffalo cheese velouté produced by La Tramontina
100 g dried tomatoes in oil
black pepper
a few rocket leaves
the peel of 1 lemon

The buffalo cheese velouté produced by La Tramontina

Cook the pasta in plenty of salted water. Mix the dried tomatoes in oil cut into thin stripes with the buffalo cheese velouté in a soup tureen. Mix the sauce with the pasta and add the pepper. Garnish with a few fresh rocket leaves and a lemon peel (grated).

Dried tomatoes in oil


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