Sweet Annurca Pasta Delight
Inspired by southern Italy and the delicate sweetness of the Annurca apple, this dessert transforms fine Pastificio dei Campi pasta into a creamy, aromatic treat. Cinnamon and lemon zest create a warm, inviting base, while raspberries and mint oil add a refreshing contrast. Light yet indulgent, it’s the perfect finale to a refined meal. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Bring the milk to a boil in a saucepan with the cinnamon stick tied to the lemon peel.
Add the “pastificio dei campi semi di annurca” and cook over low heat for 15 minutes.
Add the sugar and cook for another 5 minutes.
Remove from the heat and take out the cinnamon and lemon peel.
Let rest for 30 minutes before placing it in the refrigerator for 8 hours.
| 50 g. | Pastificio dei Campi “semi di annurca” pasta |
| 1 L. | Milk |
| 1 stick | Cinnamon |
| 1 piece | Lemon peel |
| 5 g. | Ground cinnamon |
| 0.5 ml. | Mint oil |
| 10 g. | Raspberries |
HOW TO PLATE
Serve in a bowl with a sprinkle of ground cinnamon, raspberries, and a few drops of mint oil.
