 Small size macaroni with rikotta (called macaronelli)
Macaronelli bl-rikotta
600g macaronelli
chopped parsley
1 tin chopped tomatoes
parmesan cheese
400g rikotta
salt and pepper
50 g. butter
3 eggs
Method
Boil macaronelli in salted water. When cooked, drain and put into a pan ,
Add butter to
macaronelli and cook for a few minutes on a very low heat. Mix rikotta beaten eggs, chopped parsley and seasoning Add rikotta mixture to macaroni top with the chopped tomatoes and cover with the cheese
and continue cooking under a slow grill till golden about 10 minutes.
Serve hot
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