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PERCIATELLI WITH WILD GREENS AND RICOTTA

Pasta con i mazzareddi e ricotta

Puglia
Preparation - Medium
Serves 4 - 6

In Sicily, we make this with wild greens and homemade sheeps milk ricotta, Though broccoli raabi is less bitter and cooks faster, it is a good substitilte for the wild greens. and ricotta salata can stand in for the ricotta. If you can't find ricotta salata, use feta cheese, cut into cuhes or crumbled over the top. The pasta is cooked in the water used to cook the greens for extra flavor.

2 1/4 pounds (1 kg) mixed greens, such as broccoli raabe, chard, escarole, kale, collards, or mustard greens, or a combination
1/4 cup (60 ml) olive oil
1 clove garlic, minced
Salt
Ground hot pepper
1 pound (450 g) perciatelli or bucatini
1/4 pound (l00g) ricotta salata, sliced 1/4 inch (less than 1 cm) thick
1/2 cup (60 g) grated pecorino or parmesan

Wash and trim the greens. Cook them, uncovered, in plenty of boiling salted water until tender, about 10 minutes, Remove from the water with tongs to save the water for cooking the pasta. Drain well.

Coarsely chop the greens.

Combine the oil, garlic, and greens in a large saute' pan and saute turning until everything is coated. Continue to saute' until cooked through, adding water as needed to keep the greens moist. Season to taste with salt and hot pepper and remove from the heat.

Cook the pasta in the water from the greens until tender, Drain, reserving 1 cup of the water, Toss with half of the greens and the reserved pasta water. Spread with the remnaining greens and arrange the ricotta salata slices on top. Serve immediately. passing the grated cheese at table.

From:
THE FLAVORS OF SICILY
Anna Tasca Lanza
Potter

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