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Panizzi Ceraso Rosato Toscana igt

Orecchiette with ricotta forte

Fry the bacon in a pan with a drizzle of olive oil, In a pan, a clove of garlic and the chopped onion; when they are browned, add the peeled tomatoes

and cook the sauce for about half an hour over low heat. Once done, turn off the heat and add the ricotta forte. Meanwhile, cook the orecchiette in plenty of salted water, then drain and season with the sauce and sprinkle with a spoonful of grated caciocavallo.

(4 people): 400 g of orecchiette, 1 clove of garlic, 1 tablespoon of chopped onion, 1 can of peeled tomatoes, 50 g of diced smoked bacon, 3 tablespoons of ricotta forte (a sort of spicy soft cheese), 1 tablespoon of grated caciocavallo, oil Panizzi organic extra virgin olive oil.