Italian tradition in a 100% Calabrian recipe. This is how it is described by the Peperoni e patate blog, which chose Zucchi to make the dish really special.

Ingredients

  • G 420 /

    CALABRIAN "MACCHERONI AL FERETTO" PASTA

  • G 350 /

    SHEEP'S RICOTTA CHEESE

  • 4 SPOONFULS /

    DOLCE FRUTTATO EXTRA VIRGIN OLIVE OIL

    dolce-fruttato-1l-comunitario Find out more
  • TO TASTE /

    BLACK PEPPER

  • Q.S. /

    SALT

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Instructions

Cook the pasta in plenty of boiling water and in the meantime prepare the topping.

Pour the ricotta cheese, the oil, plenty of black pepper and 2-3 spoonfuls of cooking water from the pasta into a bowl. It is important to use a sweet, mild extra virgin olive oil as otherwise its flavour will mask that of the ricotta cheese.
Mix well with a fork or whisk to form a cream. Add more cooking water it necessary and add salt to taste.

When the pasta is cooked, drain it and add it to the topping in the bowl. There is no need mix the pasta and topping over the heat.

Serve immediately with more black pepper and grated pecorino cheese if liked.

THE CHEF:

PEPERONI E PATATE

Originally from Calabria and an adoptive Milanese.
The web, and cooking, have changed her life for the better, defining her profession and prompting her to make a living out of everything she love.