recipes-orrechiette ricotta

Recipe: Orrechiette with Ricotta, Noosa Reds Tomatoes and Bunya Red Capers

Image source: IN Noosa Magazine

This simple recipe is full of flavour thanks to local ingredients.

Vegetarian, Gluten Free

Ingredients

400gm Orrechiette pasta
1lt Cooloola Milk
30ml white wine vinegar
75ml extra virgin olive oil
1 onion, finely diced
2 cloves garlic, finely sliced
300gm Noosa Reds mixed cherry tomatoes, halved
50gm Bunya Red capers, soaked in cold water for
15 minutes
75gm Parmesan, finely grated
½ cup flat leaf parsley, roughly chopped
salt and pepper

Method
  1. In a medium saucepan, heat the milk to 82°C. Remove from the heat and gently stir in the vinegar. The milk will split into curds and whey. Allow to sit for 10 minutes before scooping off the curds with a slotted spoon into a sieve. Allow the ricotta curds to drain for at least 30 minutes.
  2. Bring a large pot of salted water to the boil and cook the orrechiette for approximately 12 minutes. Drain well, lightly
    coat with olive oil and spread out on a tray to cool.
  3. In a large frypan, sauté the onion and garlic in the olive oil until soft and lightly coloured. Crumble in the ricotta leaving it in fairly large lumps, and fry over a low heat until lightly coloured all over.
  4. Add the cherry tomatoes and capers and heat through for a couple of minutes.
  5. Toss through the pasta, Parmesan and parsley and season with salt and pepper.
  6. Divide between four bowls and serve immediately.
Serve withrecipes-orrechiette ricotta-wine matches

Pretender
2017 Corte Giara Pinot Grigio (Della Venezie, Italy)
$18-23

Perfect
2018 Dalrymple Sauvignon Blanc
(Pipers River, TAS)
$30-35

Pretentious
2016 Domaine de Ladoucette Pouilly Fume
(Loire Valley, FR)
$50-55

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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