Orecchiette con crema di peperoni e ricotta - Valle del Crati

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 cheese

· EVO oil

· Salt

· Pepper

· Breadcrumbs to taste

· Oregano

· 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 pan.

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.