Macarrones kin Recottu
Pasta with ricotta and bottarga
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
1 pound malloreddus pasta (or short tubular pasta)
1 cup heavy cream
1 cup sheep’s milk ricotta cheese (or other creamy ricotta cheese)
4 tablespoons grated bottarga di muggine
Freshly ground black pepper
1 bunch flat leaf parsley, finely chopped
2 tablespoons cold pressed extra virgin olive oil
Bring a large pot of salted water to a boil, add malloreddus and boil for 10 to 12
minutes, or until al dente.
While cooking the pasta, heat the heavy cream in a large saucepan over a medium heat.
Add ricotta and stir well to combine. Cook for 5 minutes, continuously stirring until the
sauce thickens and is well combined. Stir in 2 tablespoons of bottarga and freshly
ground black pepper to taste.
Drain pasta and add to ricotta mixture. Add parsley and toss well to combine; stir in
the olive oil. Pour pasta mixture into a ceramic serving dish, then sprinkle with the
remaining 2 tablespoons of bottarga.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com