Chef Alessandro Polver
Ingredients for 4 people
- Pasta shells
- Sheep ricotta cheese
- Grated Romano cheese
- Taggiasca olives
- Salt, pepper, extra virgin olive oil
- Fresh tomato
- Basil coulis
- Fresh basil leaves
Precook the pasta shells in boiling salted water.
Positive blast chill them, and then stuff them with mixed sheep ricotta cheese, grated Romano cheese, some chopped Taggiasca olives, salt, pepper, and a drizzle of extra virgin olive oil.
Regenerate the pasta shells steaming them at 130 °C for 2 minutes.
Serve with diced fresh tomato, basil coulis, and fresh basil leaves.
Cook in air-o-steam Touchline combi oven, steam cycle at 130°.