- - in Apulian cuisine

When you hear some lively idiomatic term such as cavatiedde or mescuetille, people from Apulia instantly think of their singular technique of home-making pasta (in this case, gnocchi). Ricotta forte is a Pugliese, smooth, creamy and spreadable variety of cheese, prepared starting by sheep ricotta, put into closed terracotta containers and then stirred daily until its complete acidification and until its taste become particularly intense. At a later stage, it is conserved and packed into glass jars.

Ingredients (serves 4)
– 400g flour
– a jar of Odori e Sapori di Puglia ricotta forte, 200 gr
– salt
tomato sauce
– a slice of garlic
– basil
– pepper
Method:
Knead the flour with warm water until you obtain a thick but soft dough; then create some little snakes, as thick as your finger and about 30/40 cm long. After finishing the first little cylinder, cover the rest of the dough with a napkin and a dish, in order to don’t let it dry; then cut little pieces (2 cm) out of the first little snakes and rub them on the pastryboard in order to give them the shape of little gnocchi. After having made little gnocchi, let them dry (without exposing them to the sun); then boiled them in abundant salty water, strain them and arrange them on a big dish.

In another plate, tone down the ricotta forte with some tomato sauce  and then put it in the rest of the sauce; brown the garlic in a pan, take it out and then cook the sauce with basil for 5 minutes, adding salt and pepper.

Finally, stir the sauce accurately and pour it on the gnocchetti.

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