Salsa di pomodoro & ricotta
With this sauce any pasta can be used. My favourites are cavatelli, garganelli penne and rigatoni. It is quick and easy to be prepared while the pasta is cooking
Ingredients abundant for two people
- 250 grams pasta
- 100 grams passata (pureed tomato)
- 50 grams ricotta
- 15 grams Parmiggiano Reggiano
- One clove of crushed garlic
- Olive oil to coat the pan
- Basil to decorate plate
- Peperoncino optional
- Salt and pepper to taste
- Ricotta salata shavings to decorate plate (optional)
- Add pasta to a large pot of boiling salted water
- In a bowl mix the ricotta with the Parmiggiano, salt and pepper to taste. Add a little hot pasta water and whip till creamy.
- In a medium skillet, sauté crushed garlic clove in the olive oil.
- When garlic is golden discard and add passata and ricotta mix
- Mix well at low heat.
- Drain pasta when ready al dente and add to sauce in the skillet.
- Mix till all pasta is nicely coated
- Serve and decorate dish with ricotta salata shavings, basil and coarse black pepper. If you have a good finishing oil drizzle a little on it.
- Buon appetito!
Salsicce & Friarielli
This sandwich, or panino, is a typical Neapolitan street food fare. In Naples there are “Rosticcerie” on just about every street corner. The aromas permeate the city.
· 1 bunch, fresh rapini
· 1 clove garlic
· 2 tbsp. olive oil
· Pinch of red pepper flakes
· Pinch of salt
· 2 sausages, preferably ONTALIA’s Berkshire Rieslings
Buy the rapini in season and fresh. Remove the thick parts of the stem and very large leaves. Keep only the tender parts. Wash well.
In a frying pan over medium heat, sauté chopped garlic in olive oil until just golden. Be careful not to burn. Add a pinch of peperoncino (chili peppers) and rapini (still wet from rinsing) and cover for two or three minutes. Uncover and cook for another 8 minutes until the rapini is tender. Stir occasionally. I do not add any salt while cooking. I like to finish the dish with a touch of Maldon salt.
Fry the sausages in a touch of olive oil, or barbecue if the weather is good.
The bread is very important! It must explode in a delicious crunch on your palate. To make a panino, open up a fresh bun and remove the center soft part. Warm it up to add a bit of crunch. Add rapini and sausage to the bun and enjoy with a glass of VQA Riesling.
Ragu Di Salsiccia & Funghi Misti (Sausage and Mushroom Ragu)
Suggested pasta: Cavatelli, Stracci, Ziti, Rigatoni
· 2 links ONTALIA Riesling-infused Sausages
· 1 handful chopped onion
· 1 handful dry Porcini mushrooms
· 2 King Eryngil mushrooms sliced
· 1 1/2 cups sliced Cremini mushrooms
· Sprig of thyme
· ½ glass white wine
· Olive oil to coat the pan
· ¼ cup grated aged Pecorino and/or Parmiggiano
- Steep the dry porcini in a little cup of hot water to hydrate.
- Remove sausage meat from casing
- In a large pan capable of accommodating the pasta, sauté the onions and the skinned sausage meat in olive oil.
- Add the chopped mushrooms mix.
- Sauté slowly, add white wine to keep moist.
- Strain the porcini water and add to ragu.
- Add a little fresh thyme.
- Simmer and reduce slowly
Drain the pasta (save some of the water) and add to the sauce. On low heat, stir and add the grated cheese and some of the reserved water until a velvety broth is formed.
If you like to do a pretty presentation: sauté the thinly sliced King mushrooms separately until golden, then decorate each plate with a slice or two and a few curly shavings of Parmiggiano or an older Ontario Gouda and cracked pepper.
Take the time when mixing the pasta with the sauce to reach a creamy texture. The starch content of the pasta water is enough to thicken the broth.
If you like the strong taste of the porcini then add the strained (usually sand is in it) water also.
Use any mushrooms available. Do not be afraid to substitute.
Spaghetti all Chitarra Sorrentina
This recipe evolved as I tried to capture the essence of Neapolitan eating. Caprese, Pizza Margherita, Salsa di Pomodoro and the beautiful sunshine. When you sit down to enjoy this dish you will hear Lucio Dalla singing Carus… sul terrazzo davanti al mare di Sorrento.
Serves 4 people
· Fresh cherry tomatoes: 1 ¼ cup
· Semi-dry cherry tomatoes made at home: 2 cups. Or one small jar of store bought.
· Fior di latte mozzarella sliced in little long strands: ¾ cup
· Grated Parmiggiano Reggiano: ½ cup
· Finely chopped onions: 1/3 cup
· Garlic: I clove
· Good quality Extra Virgin Olive Oil: ¼ cup
· Sea Salt, freshly crushed pepper or Peperoncino to taste
· Fresh basil: one loose cup
Bring salted water in a large pot to boil the spaghetti.
In a large skillet capable of accommodating the pasta, sauté chopped onion and a piece of garlic in olive oil until golden. Remove garlic. Add the fresh tomatoes first. After a couple minutes then add the semi-dry tomatoes. Simmer for a couple minutes.
Toss the Spaghetti all Chitarra in the boiling water. Once the water returns to boil quickly drain. For dry pasta follow manufacturer direction. Toss the spaghetti in the skillet with the sauce. Gently mix adding the grated Parmiggiano Reggiano and plate quickly.
Finish dish with Fior di Latte and basil. Drizzle a little olive oil, a pinch of coarse cracked pepper or peperoncino and serve.
Semi-dry tomatoes are available through fine foods shops. Drain the oil from the oil. Alternatively cut fresh cherry tomatoes in half and spread on an oven tray. Sprinkle a little sea salt over them. Bake in the oven at 250 degrees C till they shrivel. This will heighten their sweetness. Once shriveled broil till the edges blacken a little.
In Ontario Fior di Latte is of excellent quality easily rivaling the Italian made one Mozzarella di Bufala could be the ultimate choice.
Make a 500 grams pasta ball as per Pasta a Mano recipe (125 grams for each serving). If you are using dry pasta then 320 grams (80 grams each serving) should be a regular portion.
Wash the basil leafs pat dry roll them up in little bundles and slice across into little long strands. This recipe will be at its best during the summer months when local tomatoes and basil are available.