1 package of GALLO fresh pasta filled with mascarpone and truffle
A whole bunch of basil
120 g of fresh ricotta
The juice of 1 lemon
The zest of 1 lime
40 g of pecorino cheese, grated
250 ml of mineral water
Salt to taste
Pepper to taste
Oil to taste
First, prepare a lemon and basil syrup. To do this, add water and sugar in a medium sized pot.
Let the sugar dissolve over a medium heat and reduce it to half its volume by letting it boil for about 20 minutes.
In a separate pot with boiling water, blanch the basil for 5 seconds and transfer it to a bowl with iced water to stop the cooking process.
Once the syrup is cold, mix it with the basil and lemon juice and blend it in a food processor.
Season with salt and pepper and add the cold mixture to the ricotta.
Finally, cook the pasta in abundant boiling water with a pinch of salt. Once cooked, strain it and place it straight away (still warm) into the ricotta and lemon and basil syrup mixture.
Mix, season and serve on a deep plate. Top it with lime zest and grated pecorino cheese.