Chef: Gaetano Trovato

Fusilli with ricotta, squash and tarragon

  • PT100M 100min
  • Difficulty


  • 200 g0SXE034
  • 100 g dry sheep ricotta
  • 80 g cubed yellow squash
  • 1 table spoon of honey
  • 50 g fresh pecorino grated coarsely
  • 1 pinch of nutmeg
  • salt and pepper
  • 1 knob of butter
  • 200 ml Extra Virgin Olive Oil
  • 100g tarragon
  • 50 g pine kernels
  • salt and pepper
  • 50 g crushed ice
Fusilli n° 34


Cook the Fusilli in plenty of salted water for 11 minutes, sieve the ricotta, add nutmeg and salt to taste. Parboil the squash, sauté with a little oil and season with honey.In a food processor blend with a teaspoon of butter the pine kernels, pecorino, 200 ml of extra virgin olive oil, salt and pepper and 50g of crushed ice to obtain a scented and very light pesto. Arrange the fusilli in four 6cm diameter steel rings alternating them with a ricotta layer and a squash layer, then place them on a buttered tray and bake them for about 3 minutes, then let them stand for one minute.PRESENTATIONwarm the 4 plates, pour the tarragon sauce, lay the fusilli and garnish with fresh pecorino grated coarsely.