Pasta con la Ricotta e Pecorino - Pasta with Ricotta and Pecorino

This pasta dish reflects the simplicity of old peasant cooking, when dishes were prepared simply with whatever ingredients one had on hand. Some of the best ricotta comes from southern Italy. Roman ricotta has a flavorful granular consistency that is often used as a topping for pasta or in the ricotta cake - torte di ricotta. Since we do not have Roman ricotta we rely on the best we can find. Check your local Italian market for fresh whole milk ricotta. If not available to you, buy the best possible brand.

Cook 1 pound penne or shells in a pot of boiling salted water until al dente. While the pasta is cooking, combine 8 ounces whole milk ricotta, 1 cup milk, 2 tablespoons freshly grated pecorino romano (parmiginao if you don;t have pecorino) and 2 tablespoons chopped fresh parsley in a large bowl.

Mix thoroughly with a large spoon until you have a soft loose mixture.. If too thick, add a bit more milk.

Drain pasta and add to the bowl. Mix well and serve at once. This should feed 4 to 6 people.

Penne alla Fornaia - Penne with Tomatoes, Pesto, and Ricotta

If there is one thing that unites Italians everywhere, I would say it is pasta. They are in love with pasta. They argue about it, and they can not let a day go by without it. I love this particular pasta dish best in the summer when there are vine ripen tomatoes and fresh basil in the garden. You can also use imported canned Italian tomatoes (I recommend San Marzano) as you will find below. Finding a good Italian whole milk ricotta is important to the flavor of this sauce as well. Shop your local Italian market or deli for a good Italian ricotta, if not buy the very best brand you can find.

Place 4 cups canned imported tomatoes with their juice through a food mill or strainer to remove seeds.

Heat 2 tablespoons to 1/4 cup olive oil in a large skillet over medium heat and add 1/3 large red onion finely diced and 1 garlic clove minced. Cook and stir until onion is soft, 4 to 5 minutes.

Ass 1 cup of dry white wine and cook until the wine is almost all reduced.

Stir in the tomatoes and cook uncovered for 8 to 10 minutes. The sauce will start to reduce and thicken and reduce some.

Add 2 tablespoons pesto and mix in well. Season with salt and pepper to taste. Add 3 tablespoons ricotta and mix well with a wooden spoon until it is incorporated completely into the sauce.

While the sauce is cooking, boil penne in a large pot of salted water until tender but al dente.

Drain the penne and add it to the sauce. Mix well.

Serve immediately sprinkled with freshly grated parmigiano.

Note: You can use your favorite recipe for pesto in this recipe or a store-bought pesto though it won't taste as fresh as it will if you make your own. I will add my recipe for pesto soon.

Salsa della Carne con il Vitello e la Crema - Meat Sauce with Veal and Cream

This is a lovely sauce, layered with distinct flavors that blend gently to make this a favorite in my household. The light flavor of the veal and prosciutto, layered with the aromatics of the carrot, onion and parsley, the hint of Marsala and nutmeg grounding the sauce, and a touch of cream taming the tomato and adding a slight richness to the sauce. Dishes such as this cooking on the stove top bring a sense of place and a warm soul to my kitchen.

Melt 4 tablespoons of butter in a cooking pot over medium heat. Add finely minced 1 small carrot, 1 small onion and 2 tablespoons parsley and cook, stirring now and then, until the onion is pale yellow and soft, perhaps 4 to 5 minutes. Add 10 ounces of ground veal and 1/4 pound sliced prosciutto finely diced and cook, until the meat is no longer pink, stirring now and then.

Add 1/2 cup dry Marsala wine and cook until it is almost all reduced. Stir in 3 cups strained or crushed canned tomatoes, 1 cup chicken broth, 1/4 teaspoon freshly ground nutmeg, and season with salt and pepper.

Cook, uncovered over low heat (gentle simmer) 45 minutes or so, until the sauce has a medium-thick consistency.

During the last few minutes of cooking add in 2 tablespoons double (heavy) cream and stir a few times. While the sauce is cooking, cook penne rigatta, fresh made gnocchi de patate (potato gnocchi), spaghetti, noodles or rice to serve with the sauce. When serving, top with freshly grated parmigiano. I like to stir in perhaps a 1/2 cup of the cheese to potato gnocchi and sauce.