Maccarruni to ra tamarra
Instructions
In a large crock fry with oil finely sliced onion and garlic that eliminate just Golden.
Add the tomatoes and the seeds deprived of vegetation water, sliced mushrooms (if dried, have them well soaked in lukewarm water), black olives, pitted and halved, shredded Chili, chopped parsley, fennel seeds and capocollo strips.
Jump and let simmer with the Pan incoperchiato.
Cook fusilli until al dente, drain them well, put them in a large Salad Bowl, toss with the sauce and sprinkle grated smoked ricotta and seasoned, well mixing them with the help of a wooden fork, pour in a pan in which you put a spoonful of the sauce and place in hot oven for a few minutes.
To flavor the best fusilli, or any other pasta that is served in the bowl, you should sprinkle the bottom of serving bowl of hearty cheese (in this case of grated ricotta).
Pour over the dough well drained, stir and serve with the sauce.
On the surface a final dusting of cheese.
Ingredients and dosing for 4 persons
- 400 g of type maccarruni pasta (pasta fusilli type)
- 1/2 onion
- 1 clove of garlic
- 400 g of peeled tomatoes
- 200 g of porcini mushrooms in olive oil
- 50 g of black olives
- 1/2 spicy chili
- 1 sprig of parsley
- 1/3 teaspoon of fennel seeds
- 70 g of capocollo
- 10 cl of olive oil extra virgin
- 70 g of seasoned smoked sheep's milk ricotta
- Salt