When we talk about Orecchiette, the most famous recipe
that comes to mind is the one with turnip greens, but we guarantee that even in
this version they are tasty and delicious. A creamy ricotta and pepper sauce,
with a hint of lemon to 'lighten' everything up. Try the recipe to impress your
guests with an unusual first course!
200 g Orecchiette pasta
Half a blond onion
One red pepper
A generous spoonful of cow's ricotta
Breadcrumbs to taste
Grated lemon peel
Stew the pepper in a pan together with the finely
chopped onion. Once softened, blend together with its cooking liquid and a
spoonful of ricotta.
Obtain a smooth cream and transfer it to the frying
Separately, toast the breadcrumbs with a little oil
and herbs to taste (garlic powder, dried oregano and a pinch of salt).
When golden brown, set aside. Once the orecchiette
pasta is cooked, plunge it directly into the pepper cream and stir until it is
nice and creamy.
Now serve with a sprinkling of breadcrumbs, lemon zest
and a drizzle of raw oil.