Cut the vegetables and briefly fry in a frying pan with olive oil and peeled garlic, (the vegetables must remain crispy and juicy).
When the vegetables are ready remove the garlic, add salt and pepper.
Add 2 nobs of butter and cook until creamy.
In plenty of salted water, cook the Maltagliati, drain and add to the vegetable sauce.
Toss for a couple of minutes with parsley, basil and chopped fresh marjoram.
Remove from the heat and add the goat ricotta.
Serve!
La Campofilone s.r.l.
società
agricola
Località Ficiarà, 27
63828 CAMPOFILONE
(FM)
Tel +39 0734 931294
Fax +39 0734 937354
lacampofilone@lacampofilone.it
lacampofilone@lacampofilone.com