Mediterranean orecchiette with salted ricotta

Published on 5 March 2016

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Ingredients and method

The preparation remains in its original order; guided mode is not available for this structure.

INGREDIENTS FOR 4 PEOPLE
500 g fresh orecchiette
2 vine tomatoes
4/5 caper berries, cucunci
3/4 tablespoons Taggiasca olives
3 garlic cloves
Chilli
Oregano
Salted ricotta
Garda extra virgin olive oil
Caper powder
Olive powder
I drain and dry caper berries from Valerio Giacomini's Gargnano farm, distinctive local products.

I slice into rounds.

I skin tomatoes, optionally scoring and blanching for a minute before chilling in iced water.

I deseed and finely dice into concassé.

I sauté oil, garlic and chilli for a few minutes and add tomatoes, olives and caper berries.

I add cooking water.

I add oregano.

I drain pasta into sauce and toss a few minutes.

I serve with olive powder, caper powder and coarsely grated salted ricotta.

I drizzle extra virgin olive oil.

Full of flavour; quality products give excellent results.

Original source: https://incucinaconlilly.com/2016/03/05/orecchiette-mediterranee-con-ricotta-salata/

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