fresh tuna with marjoram. Preparation: Cut the tuna into 4 cubes, grill it and then put it in a 180°C oven for 6/7 minutes. Serve with chopped marjoram in oil. Pipe Rigate Integrali with fresh ricotta cheese and stewed vegetables A fanciful recipe with a delicate flavour and a striking visual impact, where the bright colours of the vegetables blend well with the amber tones of the wholemeal pasta. INGREDIENTS Pipe Rigate Integrali 350 g Fresh ricotta cheese 100 g Carrots 60 g Aubergines 100 g Courgettes 100 g Tomato sauce 100 g Onion 30 g Extra virgin olive oil 30 g Salt to taste Pepper to taste PREPARATION 1.Dice the vegetables and brown the onion. 2.Add the vegetables and cook for 4 minutes. 3.Add the tomato sauce, season with salt and pepper. 4.Cook the Pipe Rigate Integrali Barilla in abundant salted water, drain when "al dente". 5.Sauté in a skillet with the sauce and serve with dollops of fresh ricotta as a garnish. CHEF*S NOTE The ricotta cheese can be substituted by dollops of robiola cheese. SUGGESTIONS FOR A BALANCED MEAL It is suggested to complete the meal with a slice of baked monkfish. Preparation: In a bowl place chopped garlic, parsley, extra virgin olive oil, breadcrumbs salt and pepper. Place the fish slices in a baking pan, cover with the mixture and bake in the oven at 220° for about 10 minutes. Serve with a drop of cold olive oil.
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