RICETTE DE LA MOLISANA

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Farfalle Rigate n.66 with buffalo ricotta cheese, nduja nuggets and chopped pistachios from Bronte

RECIPES LA MOLISANA


Farfalle Rigate n.66 with buffalo ricotta cheese, nduja nuggets and chopped pistachios from Bronte

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Buffalo ricotta cheese DOP   320g
  • Nduja to taste   200g
  • Pistachios from Bronte   qb
  • Extra virgin olive oil to taste   30g
  • Olio extra vergine di oliva   qb

INSTRUCTIONS:

Cook the Farfalle Rigate 66 La Molisana in plenty of salted water.

Warm a pan and chop the pistachios (a mixer is recommended).

Put the toasted pistachios in a freezer bag, roll it up pushing the fruits down, then crumble with a meat mallet. Do not break the bag. We suggest a medium size of the grain, ideal to make the dish crunchy.

In a pan, melt, on very low heat, the ‘nduja. ‘Nduja will start to degrade, splitting in "nuggets", that will multiply, decreasing their dimension. All this in less than a minute. When the ‘nduja crumbs are still solid, turn off and move the pot from the fire. Heat will work its way, but moving the pot from the fire, the heat will slow down enough to not reduce it in oil.

Pour the buffalo ricotta into a bowl, squashing it, at first with a spoon and then adding cooking water, to obtain a creamy and velvety consistency.

Drain the pasta, remembering to put aside a cup of the cooking water.

Mix pasta and ricotta, adjusting, if needed, the viscosity, with the cooking water previously stored up. End distilling with a teaspoon the ‘nduja nuggets and sprinkling the chopped pistachios, then serve.

 

Recipe made by  Non solo bamboo.