Pistachio orecchiette | With creamy ricotta, crispy ham, and burrata
(0)
25 min
Mezősi Roxána (@anya_sut_foz)
Gyors és ellenállhatatlan olasz tésztaétel selymes pisztáciás-ricottás mártással, pirított ropogós sonkakockákkal, frissítő citromhéjjal és krémes burrata sajttal Mezősi Roxána konyhájából.
Ingredients
Preparation method
Bring a generous amount of water to a boil in a large pot and salt it well. Cook the Casa Rinaldi orecchiette pasta according to the package instructions until 'al dente'. Before draining, set aside 1-2 ladles of the starchy pasta cooking water!
Fry the diced ham in a hot, dry pan until nicely crispy and golden brown, then transfer it to a small plate.
For the pasta sauce, place the pistachio pesto, ricotta, peeled garlic, freshly squeezed juice and finely grated zest of the organic lemon, salt, freshly ground black pepper, a little Casa Rinaldi seasoned oil, and 1-2 ladles of the reserved warm pasta cooking water into a food processor. Blend everything into a completely creamy, silky emulsion.
Chef's tip
The pasta cooking water is key: the starch in it helps the ricotta and pistachio pesto form a smooth, glossy sauce that clings perfectly to the pasta.
It is worth leaving the burrata at room temperature for 20-30 minutes before serving, so its inside becomes even softer and runnier when you cut into it on top of the warm pasta.
