Thu, 6 May 2021
Casarecce Nduja and Ricotta
Chef: Luca de Marzio
Ingredients:
250 grams of fresh casarecce pasta
1 can of passata
250 grams of guanciale or pancetta
Half onion
Fresh basil
200 grams of bufalo ricotta
2 spoons of ‘nduja
Parmesan cheese
Method:
1) In a large pot fry some white onions chopped really thin
2) Add some guanciale or pancetta and let it swet until soft .. squeezing some nduja into the sauce and let it melt...
3) Add some white wine and let it reduce
4) Once the wine is evaporated add some passata and let it cook for 10 minutes
5) Once the sauce is cooked add some salt and fresh basil
6) Now add into the sauce some nice ricotta of your choice
7) Mix the ricotta into the sauce and it’s ready to go
8) In another large pot boil some salted water and once it's boiling add fresh pasta
9) Drain the pasta and using some of the water, finish to cook the pasta into the sauce
10) Plate the pasta and finish with some Parmesan cheese and some basil
Buon appetito!
