One of the ingredients of my South that I love: ricotta.
But not any kind of it: buffalo ricotta. In practice, my “bosom” dairy product.
Tasty, fresh and flavourful. A delight not to be missed.
Tubettini di Gragnano, buffalo ricotta, yellow cherry tomatoes, basil and almonds.
As I see them in the photo, I feel peckish.
I strongly recommend this first course. Everybody will ask for having seconds. Get ready for this.
200g Tubettini di Gragnano
1 garlic clove
200g yellow cherry tomatoes
Extra virgin olive oil
100g buffalo ricotta
1 bunch of basil
100g shelled almonds
Bring abundant salt water to a boil in a saucepan and drop the pasta.
While you wait for the pasta to be cooked, prepare the sauce for tubettini.
Brown the garlic clove in a slightly oiled pan.
Wash the cherry tomatoes, cut them in halves and add them to the garlic.
Put some salt and cook for a few minutes, then turn the fire off and add basil generously.
When the pasta is al dente, drain it in the pan with the sauce in it, always keeping aside some cooking water.
Mix all together adding some buffalo ricotta and the cooking water.
Finish the dish on plate with the almonds, roughtly chopped with a knife.