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Ricotta Salata, or salted ricotta, is fresh ricotta that has been allowed to drain in slatted baskets for 12-15 days with the addition of salt, therefore becoming more compact and more flavorful than regular ricotta. It usually comes in forms that are approximately 1 pound. Shavings of pecorino primo sale, fresh sheep's milk cheese, can be a good substitute.

Makes 6 servings

Ingredients:
Fresh orecchiette for 6, or 1 pound store bought orecchiette
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 large onion, chopped (about 1 1/2 cups)
3 cups cooked and drained cannellini beans, or two 15 ounce cans cannellini beans, drained and quickly rinsed
3/4 cup chicken stock or canned chicken broth
2 bunches arugula, stem ends removed, shredded 1/2 inch, thoroughly washed and drained (about 4 cups, loosely packed)
Salt
Freshly ground black pepper
1 cup peeled, seeded and diced (1/4-inch) ripe plum tomatoes (see note)
1 1/2 cups (about 4 1/2 ounces) grated ricotta salata, plus more for passing, if desired

Directions:
Prepare the orecchiette
In a large pot, bring 6 quarts of salted water to a boil. Cook the orecchiette for approximately 8 to 10 minutes for freshly made pasta, and up to 16 minutes for dry pasta.

Meanwhile, in a large (about 12-inch) skillet, heat the oil over medium heat. Add garlic and cook until lightly browned, about 3 minutes. Add the onions and cook, stirring, until wilted but not brown, about 4 minutes. Add the beans and chicken stock and bring to a boil. Stir in the arugula, adjust the heat to simmering and simmer 3 minutes. Season to taste with salt and pepper.

Reserve about 1 cup of the pasta cooking liquid and drain the orecchiette. Return the orecchiette to the pot, place over medium-low heat and add the bean sauce. Stir, adding some of the reserved pasta cooking water if necessary, to make the sauce creamy. Check for salt and pepper, adding more if necessary. Remove the pot from the heat, stir in the tomato and grated cheese and serve.

Note: To make peeled seeded and chopped tomatoes, cut out the cores from 3 or 4 ripe plum tomatoes. Cut an "X" in the end opposite the cores. Plunge the tomatoes into a pot of boiling water and leave them just until the skins are loosened, from 10 seconds to 1 minute, depending on the tomatoes. Remove the tomatoes and plunge them into a bowl of cold water just long enough to cool them. Slip off the skins and cut the tomatoes in half lengthwise. Scoop out and discard the seeds. Cut the tomatoes into 1/4-inch dice.


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