Season: spring – summer
Ingredients – serves 6:
500 g pasta shells type
300 g carrots
200 g celery sticks
200 g buffalo mozzarella
Approximately 50 g clarified butter (ghee)
20 g breadcrumbs
2 shallots
1 clove garlic
1 teaspoon of celery wild fruits
1 teaspoon of Trikatu Virya®
1/4 teaspoon of nutmeg powder
chervil to taste
rock salt to taste
Method
Finely chop the shallots and garlic, slice the carrots, and cut the celery into small studs. Put them all together in a pan with a knob of ghee, wild celery, nutmeg, the Trikatu Virya®, salt and cook. Boil the pasta in salted water and drain 2 minutes before finishing the cooking. Drain and toss the pasta with the carrots and celery. Toast the breadcrumbs in an oiled pan, while mixing continuously until golden. In a greased baking tray, pour half of the pasta sauce, diced mozzarella and place a few flakes of ghee, add the remaining pasta over it and with a wooden spoon lightly gather to create a salient angle to avoid spilling over, cover with toasted breadcrumbs, add the remaining ghee flakes and sprinkle with the chervil. Bake for 15-20 minutes until you get a golden crust. Remove from oven and serve immediately.
