Swingset Simple Machine

ORECCHIETTE CON CARCIOFI E RICOTTA

Ingredients for the dough: 400 gr

flour of durum wheat semolina,

about 350 ml of warm water,

salt.

PROCEDURE FOR THE DOUGH:

Pour the flour with a pinch of salt in a large pot, now joined to the wire and gradually warm the water, you begin to mix with hands and add more water if necessary, knead for at least 10/15 ', until a dough will be smooth and fairly compact.

Form a loaf and wrap in plastic wrap, covered with a cloth.

Let stand in refrigerator for at least 2 hours before use.

ingredients to make orecchiette:

a dose of fresh pasta with semolina, flour

durum wheat semolina for dusting.

PROCEDURE FOR MAKING THE ORECCHIETTE:

After the dough has rested enough to be malleable, cut a strip of pasta and cones roteatelo palms will be a long thin stick from a / 2 cm.

Cut now this stick into small pieces 1 cm;

Take a knife from the rounded tip, pull the piece of dough and make a slight pressure dragging you must be a rod bent between your fingers then grab the piece of dough and risvoltatelo opposite side of the curve before and on the tip of the thumb, so as to form the famous "hump" typical of orecchiette.

gently pull the auricle from the finger and place on floured surface to dry, preferably with a bump upwards.

Continue in this manner until all the dough.

Let them dry on the boards in a cool, dry place, once they are dried, sprinkle with semolina flour.

INGREDIENTS FOR THE DRESSING AND FINISHING:

250 g of fresh orecchiette and left to dry,

4 artichokes,

200 grams of cottage cheese,

a glass of milk,

60 grams of Parmesan cheese,

1 clove garlic,

parsley,

extra virgin olive oil, salt

.

PROCEDURE FOR THE DRESSING AND FINISHING:

After cleaned, washed well and the hairs inside private artichokes, cut into strips with a knife, heat the garlic peeled and crushed in a pan with a little olive oil, artichokes and throw stufateli low heat covered for 6 / 7 ', add salt after cooking.

Meanwhile, pour the milk in a bowl with ricotta and a pinch of salt, mix well together, add this sauce with artichokes and when the pasta is al dente drain it in, together il parmigiano grattugiato e lasciate cuocere coperto per alcuni minuti,in modo che le orecchiette finiscano la cottura e si insaporiscano ulteriormente.

In ultimo unite il prezzemolo lavato e tritato finemente,spegnete la fiamma,saltate e servite caldo con un filo d'olio a crudo,e buon appetito!!!

30 Gennaio 2011