In short. A tomato sauce with three or four spoonfuls of ricotta forte melted in at the very end. It is one of the most distinctive tastes in Puglia, and one of the strongest — a little goes a long way.
Ricotta forte is, with mozzarella, the most traditional dairy product of the region. It is made by ageing and fermenting sheep’s ricotta for around a year, until it becomes soft and creamy with a sharp, pungent bite.
Ingredients
- 400 g of orecchiette, or cavatelli
- 1 litre of tomato sauce
- 1 onion
- 3–4 tablespoons of ricotta forte
- 3–4 basil leaves, extra virgin olive oil, salt
Method
1. The sauce. Soften the onion in a little oil — not too much. Add the tomato sauce, the basil and some salt, and let it cook.
2. The ricotta forte. Just before taking the pan off the heat, melt in 3–4 tablespoons of ricotta forte, stirring until it disappears into the sauce.
3. Together. Cook the pasta separately, drain it properly done, and mix it through the sauce.
Start with less. Ricotta forte is aggressive — it is also used on its own as an aperitivo spread and to fill panzerotti. If you have never had it, put in two spoonfuls, taste, and decide from there.
More on the first courses page.
