Orecchiette with Ricotta, Sage & Citrus

Orecchiette alla ricotta, salvia & agrumi

Puglia is a wonderful region in Italy.  After just returning from a week of gastro-indulgence between Bari and Taranto I have brought back some pasta, oranges, oil and wine and I’m keen to continue this style of food and flavours for now at least.  But – saying that, I need to cut back on the quantity and calories and this pasta dish does it.

All the ingredients used in this pasta dish (including the pasta) is typical of this area.  We hiked along the gravines of Massafra and the wild shrubs of sage, thyme and rosemary were brushing against our clothes, the scent permeating and following us on our trip.  ( I couldn’t help to think about how some wild boar or goat would taste that could be grazing on these).

It is a light and delicate pasta recipe, not as robust as what is typical from this area.  The ricotta is added at the last minute so the dish will not be hot, for me it suits the sunny days that are approaching this spring.

This is very quick and simple.  Serves 2.

3 handfuls of orrechiette, 2 tablespoon extra virgin olive oil, 7 fresh or dried sage leaves crumbled or torn, finely grated rind of half a lemon and orange *, a few shakes of dried chili flakes,  2 tablespoon of ricotta, a few fresh fennel fonds finely chopped (optional, but highly recommended – I added these half way through my meal and I loved it)

Prepare the water for the pasta and meanwhile over low heat, put the oil in a frypan with the sage, citrus rind and chilli.  Allow to slowly heat up.  The oils of the citrus and sage will infuse the olive oil.  After 5 minutes, turn off and read a book or something while you wait for the pasta to be al dente.

When the pasta is pronto, drain it very well (otherwise the oil wont stick to the pasta and it will be a watery oily mess) add the pasta to the oil and mix well so it coats the pasta.  Add the ricotta too and mix.  Serve on plates and finish with the fennel tips.

* grating citrus fruits for pasta requires a very fine grater for the best results.  Chunky bits of lemon or orange rind isn’t pleasant for most.  A fine microplane grater works best, or a zester followed by some crafty knifework to get the pieces tiny will work if you’ve got the patience.  Also make sure that when you grate you don’t grate in one place for too long.  The white pith is bitter!

Filed under: In 15 minutes, Puglia, Recipes , lemon, orange, orecchiette, quick, ricotta, sage, vegetarian

Orecchiette with salsiccia, radicchio, ricotta & lemon

Well I have been dreaming about this pasta for the past 2 days. I don’t know if that is a good thing to admit or not. I’ve been adding and deleting ingredients in my head as I walk around town. Finally I finished off the shopping this morning so I could indulge in my fantasy for lunch.

In Bra, we have our own type of salsiccia (sausage) that is made with the local breed of cow and often eaten raw. It is deliciously sexy and I like to prepare it as the french steak tartare. For this pasta, I cooked half briefly and left the other half raw. Both were gorgeous.The lemon, please do not omit. You will be doing yourself a great disservice by leaving it out or substituting it with the fake concentrate. This recipe will easily serve 1-2 people. Just note the quantity of pasta per person. Orecchiette means “little ears” and is a traditional pasta from Puglia in the south.

Extra virgin olive oil 1 good splashing and more to serve

Garlic 1 clove

Salsiccia 70g, skin removed

Capers 4, if salted wash clean

Radicchio 2 leaves, sliced into small bite sized pieces

Ricotta 70g, the freshest you can find or substitute fresh goats cheese

Lemon juice & peel of half a lemon

Thyme and basil, washed

Orechiette 70g per person

This all really happens very quickly. By the time you have brought the salted water to the boil and you are ready to add the pasta, the prep for everything else is also done. Just some notes on the preparation. To have the best garlic and lemon, I recommend using a fine grade microplane. They grate wonderfully, saving so much time and it means no big garlic bits or likewise with the lemon peel. However, assuming you haven’t just rushed off to purchase one, chop both the garlic and lemon peel as finely as you can. With the lemon peel, avoid white pith as this is unpleasantly bitter.

Cook the pasta according to the instructions and suggested timing. When there is 3 minutes left, be ready to start cooking the sausage. Heat the oil and garlic in a frypan. When hot, add the sausage and capers. The radicchio will change colour with cooking, so to keep some of the vibrant purple, add in the final 30 seconds. Turn off the heat and add the lemon juice.

The pasta should be al dente by now, so drain well, especially for this dish.  Mix together the sausage “sauce” and pasta in the best suited frying pan/pot.  Stir well and then add the ricotta and lemon peel. Serve onto plates and top with the herbs and extra olive oil.

Filed under: In 15 minutes, Puglia, Recipes , lemon, orecchiette, pasta, radicchio, recipe, salsiccia