Recipe: Fusilli with Agretti and Ricotta
Category: First Courses (Primi Piatti)
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-Free Fusilli | 320g |
| Agretti (Barba di Frate) | 200g |
| Ricotta Cheese (Vaccina) | 100g |
| Fresh Spring Onion (Cipollotto) | 60g |
| Sliced Almonds | 20g |
| Extra Virgin Olive Oil | 2 tbsp |
| Salt (to taste) | q.b. |
| Garlic Clove | 1 clove |
| Fresh Chili Pepper | 1 whole |
Directions
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Prepare the Agretti: Begin by rinsing the agretti (also known as barba di frate) thoroughly under cold running water. Once cleaned, trim the ends and cut the agretti into halves. Set them aside.
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Prepare the Spring Onion: Peel and clean the fresh spring onion (cipollotto). Remove the ends and discard the outer layer. Slice the onion into thin rounds.
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Boil Water for Pasta: Fill a large pot with water, add a pinch of salt, and bring it to a boil. This will be used to cook the fusilli.
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Cook the Aromatics: While the water heats up, place a large skillet over medium heat and pour in the extra virgin olive oil. Add the garlic clove (crushed or whole) and the fresh chili pepper. Let them infuse the oil for a minute or two. Then, add the sliced spring onion and sauté for 5 minutes until softened and fragrant.
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Add the Agretti: Next, add the prepared agretti to the pan, stirring to combine. Pour in a ladle of pasta cooking water to help the agretti cook gently. Season with salt to taste.
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Cook the Fusilli: Meanwhile, drop the gluten-free fusilli into the boiling water and cook according to the package instructions (usually about 8-10 minutes). Once done, reserve a bit of pasta cooking water and drain the pasta.
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Combine Pasta and Sauce: Transfer the cooked fusilli directly into the skillet with the agretti and onion mixture. Stir gently to combine, allowing the pasta to soak up the flavors from the sauce. If needed, add a bit more pasta cooking water to loosen the mixture.
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Finish the Dish: Once the pasta is well mixed with the sauce, crumble in the ricotta cheese and toss to incorporate. This will create a creamy texture that perfectly coats the pasta.
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Garnish and Serve: To finish, toast the almond flakes in a dry skillet until golden brown, then scatter them over the pasta just before serving.
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Enjoy: Serve immediately, and enjoy this light yet satisfying dish full of fresh, earthy flavors and a delicate creaminess from the ricotta.
Tips and Notes:
- Agretti: Agretti, also known as “barba di frate,” is a green herb native to Italy. If you can’t find it, you could substitute with spinach or another leafy green, though the flavor will be different.
- Gluten-Free Fusilli: If you’re not following a gluten-free diet, you can use regular fusilli or any pasta shape you prefer.
- Toasting Almonds: Be careful when toasting the almonds; they brown quickly, so keep an eye on them to avoid burning.
- Vegan Option: To make this dish vegan, substitute the ricotta cheese with a plant-based alternative, such as almond ricotta or cashew cream.
This simple and elegant dish brings the fresh, slightly salty flavor of agretti together with the creamy richness of ricotta. It’s a wonderful light meal or side, perfect for any occasion. Enjoy!
