Orecchiette With Umamified Salsa Cruda And Fresh Ricotta Recipe

Name: Orecchiette With Umamified Salsa Cruda And Fresh Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For salsa:; 1 1/2 pounds plum tomatoes, chopped; 1/2 cup coarsely chopped basil; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, minced; 1 medium shallot, minced; 1/4 teaspoon hot red-pepper flakes; 4 dashes balsamic vinegar; For 1 cup ricotta:; 1 quart whole milk; 1/2 cup heavy cream; 1/2 teaspoon salt; 1 1/2 tablespoons fresh lemon juice; For Pasta:; 1 pound dried orecchiette (or small shells); Shredded mix of parmesan and asiago; Special equipment for ricotta: large sieve, fine-mesh cheesecloth

Servings: persons

For salsa:
1 1/2 pounds plum tomatoes, chopped
1/2 cup coarsely chopped basil
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 medium shallot, minced
1/4 teaspoon hot red-pepper flakes
4 dashes balsamic vinegar
For 1 cup ricotta:
1 quart whole milk
1/2 cup heavy cream
1/2 teaspoon salt
1 1/2 tablespoons fresh lemon juice
For Pasta:
1 pound dried orecchiette (or small shells)
Shredded mix of parmesan and asiago
Special equipment for ricotta: large sieve, fine-mesh cheesecloth

1
Salsa:
2
Toss together tomatoes and basil in large bowl. Saute garlic and shallots in olive oil with red pepper using a small saucepan. Pour hot oil mixture over tomatoes and basil in bowl. Add four or so dashes of balsamic vinegar. Mix and season with salt to taste.
3
Ricotta:
4
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
5
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
6
Pour the mixture into the lined sieve and let it drain up to 1 hour. Less draining time will leave the cheese with more moisture and a creamier texture.
7
Pasta Finish:
8
Cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
9
Drain pasta and toss with salsa. Season with shredded parmesan and asiago. Top with a dollop of ricotta.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For salsa:, 1 1/2 pounds plum tomatoes, chopped, 1/2 cup coarsely chopped basil, 2 tablespoons extra-virgin olive oil, and more.

Yes, Orecchiette With Umamified Salsa Cruda And Fresh Ricotta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Orecchiette With Umamified Salsa Cruda And Fresh Ricotta

How did you like this recipe?

Frequently Asked Questions