Crudaiola: the yummy cold pasta!
|
Dear Niky, I've tried to
found this recipe over the internet and actually there are many english
sites with crudaiola recipes, but NO ONE is correct! Ok, stop complaining and let's start cooking... |
Ingredients for four people -or probably only three :o)-:
Orecchiette or similar "Short Pasta" 350 gr. (see me!)
Fresh, fleshy red Tomatoes, at least one
per person, or, better choice:
One packaging of "Pomodori Ciliegini" (about 3 cm. diameter) from Sicily
(see me!)
Olive oil (Olio Extravergine d'oliva) (see me!)
A whole Ricotta Cheese, hard and salty
quality (see me!)
A good quality is hard to find in Italy too:
you can use italian Parmigiano instead, but it's quite different
Fresh Basil (see me!)
Origan (see me!)
Fresh or Dry Peperoncino (Paprika) (see me!)
Lot of Garlic (I hope you like it) (see me!)
Are you sure you have all
the stuffs on your table?
Ok, go ahead and make your day!
Slice the Tomatoes, with their peel,
in small pieces.
If you were lucky and you have found the "Ciliegini" slice them in four
pieces.
Peel then crush -do NOT slice- Garlic.
Rip with your hands -do NOT cut- the Basil leaves.
Crush the Peperoncino (be careful: it's very spicy!).
Put all these ingredients into a bowl, add plentifully Olive Oil and add, if you like it, the Origan.
Let rest for at least two hours, stirring sometimes.
Cook the Pasta "al dente" (underdone)
in a plentiful, salty water.
Remember to read instruction on the wrap.
In our case the maximun cooking time is 11 minutes (Cottura 11 min.)
Anyway I suggest you to cook it for not more than 10 minutes.
Drain Pasta thoroughly, then put it in the bowl and stir, stir, stir!
Grate the Ricotta Cheese on the top and stir again!
That's all folks! You can dig it!
Enjoy!
