From Puglia. This is another very simple recipe that I cook a lot when green beans are in season. The pictures have been sitting on my computer for a while, so they are no longer in season, but should be fairly easy to get. The recipe uses ricotta marzottica or dura, which is hard to get outside Italy. The best substitute is grana or parmesan. Don’t use regular ricotta, it’s a different thing completely. The beans are cooked for quite a long time and you might consider them to be overcooked, but it works well with the pasta. If you prefer, you could add the beans along with the spaghetti.Serves 4.
This is the first dish I had cooked for me in Pulgia. Orecchiette is the most traditional pasta of the region. The most popular way to serve them is with turnip tops (cime di rape) , but this way is also common. Feel free to leave out the chilli. This dish uses ricotta dura which is a type of aged ricotta from Puglia. It has a fairly mild, but distinct flavour. Don’t try this using regular soft ricotta, it won’t be the same. It would probably be ok with a mild pecorino if you can’t find ricotta dura. Serves 4
Orrecciete with tomatoes and ricotta dura ingredients