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Gnocchetti Rigati Alla Ciociara
1/4 cup olive oil
1 onion, peeled and diced
2 slices bacon, coarsely chopped
1 pound ricotta or small curd cottage cheese
1/4 cup coarsely chopped Italian parsley leaves
15 fresh basil leaves, coarsely chopped
1 tablespoon finely chopped green onion tops
1/4 cup grated Parmigiano-Reggiano cheese, plus additional for table use
salt and freshly ground black pepper to taste
1 pound gnocchetti rigati or rigatoni
Heat olive oil in medium-size heavy skillet. Add onion and bacon. Cook over low heat until onion is soft and translucent and bacon renders its fat but is not yet crisp. Remove from heat. Set aside.
In small mixing bowl, use wooden spoon to beat together ricotta, parsley, basil, green onion tops and Parmigiano-Reggiano cheese. Add cooked onion, bacon and its fat, and salt and pepper to taste. Mix well.
Cook pasta in abundant boiling salted water until al dente. While pasta is cooking, add 1/4 to 1/2 cup cooking water to ricotta mixture. Mix well. Drain pasta in colander.
Immediately place pasta in shallow serving bowl. Add ricotta mixture and toss. Serve immediately, with additional Parmigiano-Reggiano cheese to taste.
Serves 4 to 6.
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Gnocchetti Rigati Alla Ciociara
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Category: Recipes
Prep Time: Cook Time: Total Time:
Gnocchetti Rigati Alla Ciociara
1/4 cup olive oil
1 onion, peeled and diced
2 slices bacon, coarsely chopped
1 pound ricotta or small curd cottage cheese
1/4 cup coarsely chopped Italian parsley leaves
15 fresh basil leaves, coarsely chopped
1 tablespoon finely chopped green onion tops
1/4 cup grated Parmigiano-Reggiano cheese, plus additional for table use
salt and freshly ground black pepper to taste
1 pound gnocchetti rigati or rigatoni
Heat olive oil in medium-size heavy skillet. Add onion and bacon. Cook over low heat until onion is soft and translucent and bacon renders its fat but is not yet crisp. Remove from heat. Set aside.
In small mixing bowl, use wooden spoon to beat together ricotta, parsley, basil, green onion tops and Parmigiano-Reggiano cheese. Add cooked onion, bacon and its fat, and salt and pepper to taste. Mix well.
Cook pasta in abundant boiling salted water until al dente. While pasta is cooking, add 1/4 to 1/2 cup cooking water to ricotta mixture. Mix well. Drain pasta in colander.
Immediately place pasta in shallow serving bowl. Add ricotta mixture and toss. Serve immediately, with additional Parmigiano-Reggiano cheese to taste.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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