Orecchiette with vanilla and cacioricotta
Instructions
In a medium saucepan, pour the milk and the yoghurt pot, turn on the fire and heat for 10 minutes on slow fire (cover with the lid). While the water boils, cut of scales for ricotta cheese instead (make several).
Shortly before the orecchiette are cooked, drain, taking care to pour in the pan a little cooking water and a tablespoon of soy. Now switch the focus, this time it will be lively and turn the dough mixing often with sauce. Pour 2 tablespoons Jack Daniel's (whisky) in the Pan and simmer for a further 2 minutes. Now you can serve. Put the above in flakes cacioricotta pasta and sprinkle the chili powder.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 2 persons
- 300 g fresh orecchiette pasta type
- a jar of vanilla yogurt
- 1/2 glass of milk
- cacioricotta cheese in flakes (500 g)
- soy sauce
- 2 tablespoons Jack Daniel's (whisky)
- salt.
- chili powder