Contributed By: burginfamily
Fine Cooking
An elegant pasta dish
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 4
Origin: Italian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
Olive oil
5 Medium red bell peppers
1 Large onion, thinly sliced
Kosher salt and freshly ground black pepper
5 Plum tomatoes, seeded and chopped (or one 14.5 oz. can diced tomatoes, drained)
1/3 lb. Very thinly sliced capocollo, chopped
A few large springs fresh thyme, leaves chopped
1 1/2 cups Fresh ricotta
1 1/2 cups Heavy cream, preferably not ultrapasteurized
1 to 2 tsp. Finely grated orange zest
Pinch nutmeg, preferably freshly grated
1 lb. Cavatappi (or fusilli or penne)
1/4 cup Freshly grated Percorino Romano
1/3 cup Coarse fresh breadcrumbs
Preparation
Bring a large pot of salted water to a boil. Lightly coast a large shallow baking dish with olive oil.
Roast the peppers by turning them over the flames of a gas burner until the skins are charred or by putting them under a broiler, turning until all sides are well blistered. When they're cool enough to handle, peel off the skins, core and seed the peppers, and cut the flesh into thin strips.
Heat the oven to 425 degrees in a large skillet, heat about 3 Tbsp. of olive oil over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften. Add the peppers, season with salt and pepper, and saute until soft and fragrant, about 5 minutes. Add the tomatoes and cook another 5 minutes. Turn off the heat and add the capocollo and thyme. Mix and set aside.
In a medium bowl, combine the ricotta, cream, orange zest, and nutmeg. Season with salt and pepper and whisk until smooth (you can do this in a food processor if you like).
Cook the cavatappi in the boiling water until al dente. Meanwhile, in a small bowl, toss the Pecorino with the breadcrumbs. Season with salt and pepper and add a drizzle of olive oil. Mix well.
Drain the pasta well and return it to the pot. Add the pepper mixture and toss. Add the ricotta mixture, toss again, and taste for seasoning.
Pour the pasta into the baking dish. Top with an even coating of the breadcrumb mixture and a drizzle fo fresh olive oil. Bake uncovered until browned and bubbling, 15 to 20 minutes. Serve right away.
Cook's Notes
Nutrition Information
Calories: 1100
;
Total Fat: 54 g
;
Saturated Fat: 28 g
;
Polyunsaturated Fat: 2.8 g
;
Carbohydrates: 113 g
;
Protein: 38 g
;
Vitamin A: 6850 IU
;
Vitamin C: 207 mg
;
Calcium: 440 mg
;
Sodium: 1100 mg
;
Iron: 3.9 mg
;
Fiber: 7 g