Half sleeves with porcini mushrooms, saffron and ricotta.

Seasonal mushrooms? So prepare delicious mezze manicures with porcini mushrooms, saffron and baked ricotta. A real specialty for all pasta lovers and, in particular, short pasta.

Preparing the half sleeves with saffron and ricotta porcini mushrooms is child's play.

for 4 persons.

• Half sleeves 300 g
• Baked ricotta 100 g
• Porcini mushrooms 400 g
• Saffron 2 sachets
• Parsley 1 sprig
• Garlic 1 clove
• White wine to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

15'

• Clean the porcini mushrooms, remove the radical part, lightly scrape the stems and pass them with a slightly moistened sheet of absorbent kitchen paper.
• Then cut them into thin slices.

10'

• Heat 3-4 tablespoons of oil with the garlic clove in a saucepan.
• Remove it, add the mushrooms and leave them to flavor for a few minutes.
• Add 1/2 glass of white wine and let it evaporate.
• Season with salt, pepper, season with saffron and continue cooking for another 10-12 minutes.
• Shortly before the end of cooking, add the fresh ricotta and mix.

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