Scialatielli With Strong Ricotta, Capon Fish And Chard

Preparation:

Preparation: Mix the flour with the eggs, the ricotta forte, the chopped basil and the milk. Obtain some scialatielli from the hard compound; cook it in boiling salted water. Fillet the fish, brown the fillets in a pan with oil, garlic and parsley stalks, deglaze with white wine and cook, adding the chard, trimmed and cut into strips. Perfume with lemon peel and stir in the drained scialatielli al dente.