Pasta with Ricotta and Bottarga
Chef Efisio Farris joins Martha to prepare pasta with ricotta and bottarga caviar.
Pasta with Ricotta and Bottarga
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Pasta with Ricotta and Bottarga
Chef Efisio Farris joins Martha to prepare pasta with ricotta and bottarga...
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The Martha Stewart Show, February Winter 2008
- Yield Serves 4
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Ingredients
- Coarse salt
- 1 pound short tubular pasta, such as malloreddus
- 1 cup heavy cream
- 1 cup sheep's milk ricotta cheese (or other creamy ricotta cheese)
- 4 tablespoons grated bottarga
- Freshly ground black pepper
- 1 bunch fresh flat-leaf parsley, finely chopped
- 2 tablespoons extra-virgin olive oil
Directions
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Bring a large pot of salted water to a boil; add pasta and cook until al dente, according to package directions.
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Meanwhile, heat heavy cream in a large saucepan over medium heat. Add ricotta and stir until well combined. Cook, stirring constantly, until thickened and well combined, about 5 minutes. Stir in 2 tablespoons bottarga and season with freshly ground black pepper.
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Drain pasta and add to ricotta mixture. Add parsley and toss until well combined; stir in olive oil. Transfer pasta to a serving dish and sprinkle with remaining 2 tablespoons bottarga. Serve immediately.
i make a sauce like this (milk, ricotta, and parmesan) but use cavatelli for the pasta because its much easier to find.... if you dont make it yourself ;)
i make a sauce like this (milk, ricotta, and parmesan) but use cavatelli for the pasta because its much easier to find.... if you dont make it yourself ;)
great recipe