This pasta is one of the most good tradition of Abruzzo, in my opinion is much more good pasta alla chitarra, which is good but very similar to many traditional regional Italian pasta (pici, Troccoli, strangozzi etc.). The pecorara, however, is unique (at least I think) and takes us back to our roots traditionally pastoral!
Ingredients for 6 persons: 1 kg
pecorara rings, (we have this pasta is ready even in supermarkets, or you can prepare as a normal egg pasta, then take a small piece of dough is rolled with hands, as is done for the gnocchi and closes a circle)
1 zucchini, 1 aubergine
;
1 pepper;
1 piece of onion
extra virgin olive oil, salt.
500g fresh ricotta (assolutissimamente vital for the success of the dish, if you do you do with ricotta pasta with ricotta !!!!!);
1 liter of tomato sauce;
50 gr grated pecorino cheese.
Grate the zucchini, eggplant, bell pepper and onion in large holes with a grater or a blender, place the oil in a pan and let it warm on the stove, when hot put the grated vegetables and vegetable salate.Gli should throw all the water of vegetation and then fry until they are cool dry and then put the colorful past and turn the heat down.
Cook until the sauce is pretty thick (it will take about an hour) then put the cheese and cook for 5 minutes (turn it gently to break up the ricotta as little as possible, if there remain some good chunks is more good!)
cook the pasta in salted water, al dente and topped with the sauce, sprinkle with cheese and bon appetit!
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