Macaroni with fresh ricotta

Macaroni with fresh ricotta

Pasta di rapà givseppe

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

Sunday at my house in Corato was all about church from the minute the bells pealed to the moment we sat down for lunch. The good clothes, clean shoes and family time was a weekly feature. Lunch took centre stage and my father, Giuseppe, would take the reins from my mother and make his favourite dish, maccheroni con ricotta fresca. It all started with a trek to the cheese shop, where fresh cheeses sat in wicker baskets. Mozzarella, fresh ricotta, stracciatella, caciocavallo, pecorino, scamorza and burrata would fill the shop refrigerators. Fresh ricotta was bought on the same day it was eaten, and often still warm. My father was very proud of this specialty and it’s with great pride that I share it with you.

Ingredients

Quantity Ingredient
500g fresh ricotta
70ml water, salted and boiling
2 tablespoons sugar, or to taste
pinch ground cinnamon
500g maccheroni, penne or paccheri

Method

  1. Put the ricotta in a bowl with the boiling salted water, slowly mixing with a spoon to incorporate and melt the ricotta. If needed, slowly add some more hot water in order to create a rich, creamy sauce. Add the sugar and cinnamon and continue stirring until the sugar has dissolved. Set aside.
  2. Cook the maccheroni in boiling salted water until al dente. Drain the pasta when ready, reserving a few tablespoons of the pasta water to add to the sauce if it’s too thick.
  3. Combine the pasta with the ricotta sauce and serve immediately in small bowls.

Variation:

  • If you would like to make this as a dessert pasta dish, add the following to the ricotta sauce: 3 tablespoons sultanas, soaked in warm water; zest of ½ orange; a handful of lightly crushed pistachio nuts; and a handful of toasted slivered almonds.
Tags:
italy
italian
puglia
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