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Loading The Puglian Cookbook
  • Orecchiette with Ricotta

    This dish could not be any simpler, but it is excellent comfort food. I consider it a variation on macaroni and cheese, with added flair. Serve with a light-bodied red wine for a light dinner. It is critical to get the highest-quality and freshest ricotta you can find. Do not use reduced-fat ricotta, and try to avoid packaged ricotta as well. Most gourmet food stores sell fresh ricotta, which is worlds apart from the ricotta widely available in white plastic tubs. For the adult version of this dish, drizzle it with olio santo, which makes it truly come to life.
    YIELD: 4 SERVINGS
    • 11 ounces (308 g) dried orecchiette
    • 1½ cups (354 mL) fresh ricotta
    • Freshly ground black pepper, to taste
    • Salt, to taste
    • Olio Santo (see recipe), for drizzling (optional)

    1. In a large pot, bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the orecchiette, and cook to al dente, according to the package instructions.

    2. Drain the pasta and toss it with the ricotta. Season to taste with freshly ground black pepper and the salt. Drizzle about 1 teaspoon (5 mL) of Olio Santo on each serving, if desired.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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