Italiano
The recipes of traditional Neapolitan cuisine.
Paccheri from Lattari mountains. ”Fuscella” ricotta, wrapped in woven reeds which gives it lightness. The “ragù” sauce, then, speaks for itself. Needless to speak about it.
Ingredients (for 4 people):
800 g chopped tomatoes
400 gr ricotta cheese
50 g grated Parmesan cheese
1 shallot
olive oil
salt
basil
Making of recipe.
If you do not have the sauce yet, we suggest you this quick preparation for a light one which perfectly fit this rich dish. In a pan with oil fry the chopped shallot. Followed by the tomato pulp. You can add as of now even a few basil leaves that, before serve, you will remove. While pasta is cooking salt as you like. After cooking the sauce, put the ricotta in a large casserole and add one or two ladles of sauce, adding Parmesan too. Add the pasta and stir well. Serve with a nice fresh basil leaf on each plate.
