Bottarga crumbles 40 gr
Courgette 1 large
Sheep Ricotta 160 gr
Garlic 4 cloves unpeeled
Extra Virgin Olive oil
White wine 1 dcl
Dried chilly pepper 2 small
Freshly ground pepper
Vegetable stock 2 dcl
In a deep saucepan heat some EVO Oil and toss in garlic cloves. Cut a courgette in 4 parts and then in thiny slices. Add to the saucepan. Crush the chilly and add it as well, then stir frequently the courgettes. Cook for about 15 min.
In the meantime, in a large casserole, bring water to boil and then add salt and throw in the lorighittas. Cook for about 11 min.
In the meantime add white wine to the courgettes and let evaporate alcohol. Lower the heat. Add the vegetable stock and 1/3 of the bottarga crumbles.
Once the lorighittas have been cooked for 11 minutes, drain them and add to the saucepan, making sure there's enough vegetable stock.
Cook for 4/5 min untill lorighittas are aldente.
Turn off the flame and toss in the ricotta and let it melt stirring frequently. Adjust with some freshly ground pepper.
Serve adding the rest of the bottarga crumbles and a drizzle of EVO oil.