Pappardella of ricotta cheese, hemp butter, blueberries, chiodini mushrooms | Chef Angelo Troiani

Ingredients for 4 people

For the blueberry sauce

• 100 g of blueberries
   

Procedure

Blend blueberries with a little water to make a puree.
 

For the pasta

• 350 g egg pasta, pappardelle
• 400 g ricotta cheese
• 100 g butter
• 150 g roasted hemp
• Mustard sprouts
• 100 g of truffled pegs
• 24 strands of lightly candied lemon
   

Procedure

Roll out the egg pasta and form 4 thin sheets of dough, 10 centimeters high. Stuff them with the previously salted and peppered ricotta and pack the filled pappardelle leaving a 2-inch flap. Roll up the pappardelle, obtaining a circle. Blend the roasted hemp with the butter.
Pour the drops of blueberry puree into the dish and lay the pegs, lemon threads and mustard sprouts on top. Cook the pappardelle in plenty of salted water, drain and place in the center of the plate. Pour the hemp butter in the center of the pappardelle and serve piping hot.