Tomato olive leaves with strong ricotta

Ricotta forte is a classic ingredient of the Apulian gastronomic tradition that perhaps not everyone knows, but which once discovered becomes a real "must" in the kitchen. "Dissolved" in the sauce, ricotta forte enriches it with body and character, and gives your first courses an intense and original taste. Try it by following our recipe, which is the traditional Apulian one, simple and genuine. Enjoy your meal!

Ingredients

  • pasta 250 grams of shaped pasta
  • tomato passata 500 millilitres
  • ricotta cheese a teaspoon of strong cottage cheese
  • salt
  • onions a small piece of white onion
  • ricotta cheese a teaspoon of strong cottage cheese

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Box Recipe Orecchiette with sauce with strong ricotta

Box Recipe Orecchiette with sauce with strong ricotta

Strong ricotta cheese

Strong ricotta cheese

Favololio, extra virgin olive oil from Favolosa 500ml

Favololio, extra virgin olive oil from Favolosa 500ml

Country style ready made tomato sauce

Country style ready made tomato sauce

Hanging yellow tomato puree

Hanging yellow tomato puree

Olivum, extra virgin olive oil 5l

Olivum, extra virgin olive oil 5l

Box Frisellina recipe, extra virgin olive oil and purée

Box Frisellina recipe, extra virgin olive oil and purée

Primoljo extra virgin olive oil, Gallone bottle 0,250 lt

Primoljo extra virgin olive oil, Gallone bottle 0,250 lt

Information
30 minutes Total time
15 minutes Active time
Serves 2 persons
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Preparation

Sauté a little onion in oil. Add the tomato puree. Cook for about ten minutes. Season with salt. Cook the pasta in boiling salted water. While the pasta is cooking, take three or four tablespoons of tomato sauce and add a tablespoon of strong ricotta. Mix well so that the ricotta melts and flavor the sauce well. Drain the pasta, season with the sauce and sprinkle with the strong ricotta sauce. Enjoy.

Tips
Try ricotta forte also with a desalted anchovy on a slice of bread!
Trivia
Ricotta forte is also called "schianta" or "scanta" ricotta

Step by step

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