Orecchiette with ricotta and sun-dried pachino tomatoes
Serves: 2 as main course
FlexiPoints: 7
Suggested wine: Do not feel horrified, I love it with a Chateauneuf de Pape!
Special equipment: a wok or similar
Difficulty: Easy
Time: 35'
Ingredients:
220g orecchiette pasta
12 sun-dried pachino tomatoes
2 large smoked garlic cloves
10 small basil leaves.
4 tbsp olive oil
1/2 glass white wine (Chardonnay is best)
Ricotta salata di pecora (sheep salty ricotat cheese)
Salt and pepper to taste
Ingredient replacement:
Ricotta salata di pecora -> Ricotta marzotica, cacioricotta or turkish feta.
Sun-dried pachino tomatoes -> Normal italian sun-dried tomatoes
Smoked garlic -> Garlic
Ingredient note: The ricotta salata is simply something wonderful which Sicily has! I have suggested some replacement (some know some not), but the original ingredient is different. It is a hard ricotta from sheep milk, which is salty and creamy at the same time. Lovely on its own, simply great with tomatoes or aubergines! As for the smoked garlic, it is a french way of treating garlic which keep the garlic itself much tastier for longer time. An amazing discovery for us!
How-to:
1. If you the tomatoes are from a oil conserve, simply take 12 large ones and chop them. Set them aside with 4 tbsp of their oil, which replace the one indicated in the ingredient list.
2. If you use sun-drier tomatoes not from a conserve, let them rinse in a bowl with some water and some white wine vinegar for 30’. Pat them dry, chop them and let them rest in 4 tbsp of olive oil for 30’.
3. Finely chop the garlic. Boil the pasta in abundant salted water and let it cook for 1’ less then required. Drain the pasta and keep warm in the same cooking pot.
4. Sauté the garlic with the oil from the tomatoes on medium heat. Once it gets color (about 2’), add the tomatoes and the basil. Season with some pepper. Sauté for 2’ more and add the pasta. Cook on high heat for 3’ more stirring continuously.
5. Distribute the pasta in two deep bowls. De-glaze the pan of the sauce with the wine and, once well reduced, add it tot he pasta bowl.
6. Grate some ricotta salata on top (best if in this slices) and serve immediately.
FlexiPoints: 7
Suggested wine: Do not feel horrified, I love it with a Chateauneuf de Pape!
Special equipment: a wok or similar
Difficulty: Easy
Time: 35'
Ingredients:
220g orecchiette pasta
12 sun-dried pachino tomatoes
2 large smoked garlic cloves
10 small basil leaves.
4 tbsp olive oil
1/2 glass white wine (Chardonnay is best)
Ricotta salata di pecora (sheep salty ricotat cheese)
Salt and pepper to taste
Ingredient replacement:
Ricotta salata di pecora -> Ricotta marzotica, cacioricotta or turkish feta.
Sun-dried pachino tomatoes -> Normal italian sun-dried tomatoes
Smoked garlic -> Garlic
Ingredient note: The ricotta salata is simply something wonderful which Sicily has! I have suggested some replacement (some know some not), but the original ingredient is different. It is a hard ricotta from sheep milk, which is salty and creamy at the same time. Lovely on its own, simply great with tomatoes or aubergines! As for the smoked garlic, it is a french way of treating garlic which keep the garlic itself much tastier for longer time. An amazing discovery for us!
How-to:
1. If you the tomatoes are from a oil conserve, simply take 12 large ones and chop them. Set them aside with 4 tbsp of their oil, which replace the one indicated in the ingredient list.
2. If you use sun-drier tomatoes not from a conserve, let them rinse in a bowl with some water and some white wine vinegar for 30’. Pat them dry, chop them and let them rest in 4 tbsp of olive oil for 30’.
3. Finely chop the garlic. Boil the pasta in abundant salted water and let it cook for 1’ less then required. Drain the pasta and keep warm in the same cooking pot.
4. Sauté the garlic with the oil from the tomatoes on medium heat. Once it gets color (about 2’), add the tomatoes and the basil. Season with some pepper. Sauté for 2’ more and add the pasta. Cook on high heat for 3’ more stirring continuously.
5. Distribute the pasta in two deep bowls. De-glaze the pan of the sauce with the wine and, once well reduced, add it tot he pasta bowl.
6. Grate some ricotta salata on top (best if in this slices) and serve immediately.