200g ricotta cheese
250 g mushrooms (Agaricus or Chanterelle)
3 table spoons Olive oil (extra virgin)
100 ml white wine
parsley
1-2 garlic cloves
240 g cherry tomatoes
20 g raw pine nuts
Olive oil
For the pesto:
100 g rocket salad
50 г pine nuts
65 g Parmigiano cheese, Grana Padano or Pecorino
1 clove of garlic
6 table spoons Olive oil
Salt and Black pepper
2 tablespoons olive oil (extra virgin)
2 cloves of garlic, peeled and choppe
1-2 dried chilli pepper
500 g tomatoes (chopped
4-5 basil leafs
Grana Padano – optional