RICOTTA SALATA IS MADE FROM SHEEP'S MILK WHEY WHICH IS SALTED, PRESSED AND AGED 90 DAYS. IT'S DRIER THAN FETA, BUT NOT QUITE AS SALTY. YOU CAN GRATE IT OR CUT IT INTO CHUNKS, TOSS IT IN A SALAD OR, IN THIS INSTANCE, ADD IT TO PASTA. I PREFER BROCCOLINI TO ITS HEFTIER PARENT BECAUSE THE STEMS ARE THINNER AND COOK AT THE SAME RATE AS THE FLORETS, WHICH MEANS BARELY AT ALL. I EMPLOYED THE SAME TECHNIQUE AS I USE FOR CACIO E PEPE; AN EMULSION OF PASTA WATER, OLIVE OIL/BUTTER AND PARMESAN, TOSSING IN THE PRE-COOKED BROCCOLINI AND RICOTTA SALATA AT THE END. YOU COULD SUBSTITUTE ASPARAGUS, STRING BEANS OR ENGLISH PEAS IF THEY'RE MORE TO YOUR TASTE.
BRING A LARGE POT OF WATER TO A BOIL. SALT GENEROUSLY.
PICK THROUGH THE BROCCOLINI, TRIMMING OFF ANY DAMAGED ENDS AND SLICING THICKER STEMS LENGTHWISE SO THEY ARE ALL ABOUT THE SAME THICKNESS.
DUMP THE BROCCOLINI IN THE POT AND BOIL FOR ABOUT TWO MINUTES OR UNTIL THE STEMS ARE BARELY TENDER. SCOOP FROM THE WATER WITH A SLOTTED SPOON (AN ASIAN "SPIDER" IS IDEAL) AND RINSE IMMEDIATELY UNDER COLD RUNNING WATER TO STOP THE COOKING. RESERVE IN A BOWL.
ADD THE RIGATONI TO THE POT AND BOIL TILL AL DENTE. TOWARDS THE END OF THE COOKING SCOOP OUT A CUP OF PASTA WATER.
MEANWHILE, USE A FORK TO BREAK UP THE RICOTTA SALATA INTO FINGERNAIL-SIZED CHUNKS.
DRAIN THE PASTA IN A COLANDER OVER YOUR SERVING BOWL TO WARM THE BOWL.
PUT THE PASTA POT BACK ON THE STOVE ON A LOW FLAME. ADD ABOUT 3 TBSPS OF OLIVE OIL AND 3 TBSPS OF SWEET BUTTER. GRIND IN A GENEROUS AMOUNT OF BLACK PEPPER.
ONCE THE BUTTER HAS MELTED, EMPTY THE PASTA INTO THE POT. ADD 1/2 CUP OF GRATED PARMESAN AND HALF THE PASTA WATER.
STIR VIGOROUSLY WITH A WOODEN SPOON. THE MIXTURE WILL TURN CREAMY. ADD THE RICOTTA SALATA AND MORE PASTA WATER AS NEEDED TO MAINTAIN THAT CREAMY CONSISTENCY.
ADD THE COOKED BROCCOLINI AND TOSS GENTLY TO SIMPLY RE-WARM THE BROCCOLINI.
TURN OFF THE FLAME. ADD WHICHEVER HERBS YOU PLEASE. EMPTY INTO YOUR PRE-WARMED SERVING BOWL AND SERVE WITH EXTRA PARMESAN ON THE SIDE.
SERVES 4
Ingredients
Directions
BRING A LARGE POT OF WATER TO A BOIL. SALT GENEROUSLY.
PICK THROUGH THE BROCCOLINI, TRIMMING OFF ANY DAMAGED ENDS AND SLICING THICKER STEMS LENGTHWISE SO THEY ARE ALL ABOUT THE SAME THICKNESS.
DUMP THE BROCCOLINI IN THE POT AND BOIL FOR ABOUT TWO MINUTES OR UNTIL THE STEMS ARE BARELY TENDER. SCOOP FROM THE WATER WITH A SLOTTED SPOON (AN ASIAN "SPIDER" IS IDEAL) AND RINSE IMMEDIATELY UNDER COLD RUNNING WATER TO STOP THE COOKING. RESERVE IN A BOWL.
ADD THE RIGATONI TO THE POT AND BOIL TILL AL DENTE. TOWARDS THE END OF THE COOKING SCOOP OUT A CUP OF PASTA WATER.
MEANWHILE, USE A FORK TO BREAK UP THE RICOTTA SALATA INTO FINGERNAIL-SIZED CHUNKS.
DRAIN THE PASTA IN A COLANDER OVER YOUR SERVING BOWL TO WARM THE BOWL.
PUT THE PASTA POT BACK ON THE STOVE ON A LOW FLAME. ADD ABOUT 3 TBSPS OF OLIVE OIL AND 3 TBSPS OF SWEET BUTTER. GRIND IN A GENEROUS AMOUNT OF BLACK PEPPER.
ONCE THE BUTTER HAS MELTED, EMPTY THE PASTA INTO THE POT. ADD 1/2 CUP OF GRATED PARMESAN AND HALF THE PASTA WATER.
STIR VIGOROUSLY WITH A WOODEN SPOON. THE MIXTURE WILL TURN CREAMY. ADD THE RICOTTA SALATA AND MORE PASTA WATER AS NEEDED TO MAINTAIN THAT CREAMY CONSISTENCY.
ADD THE COOKED BROCCOLINI AND TOSS GENTLY TO SIMPLY RE-WARM THE BROCCOLINI.
TURN OFF THE FLAME. ADD WHICHEVER HERBS YOU PLEASE. EMPTY INTO YOUR PRE-WARMED SERVING BOWL AND SERVE WITH EXTRA PARMESAN ON THE SIDE.
SERVES 4
Notes
