Broccoli Sheep's Ricotta with Orecchiette

Broccoli Sheep's Ricotta Chilli and Orecchiette

I'm a big fan of sheep's ricotta. It has a wonderful creamy saltiness and makes a nice change from Grana Padano or pecorino. This broccoli style sauce is traditionally a paired with this cute pasta shape from Puglia, orecchiette but any smaller shapes would be great here. Orecchiette means “little ears”. Watch me make this pasta sauce on Tiktok.

Ingredients:

For the sauce
200g broccoli, cooked in salted boiling water for 4mins or until a little over soft
8 garlic cloves (2.5 tbsp), thinly sliced
60ml extra virgin olive oil
2 lemon peels and a squeeze of juice
50g sheep's ricotta, grated
1/2 tsp dried chilli flakes
salt + pepper

Recipe for 2 portions of orecchiette
200g fine semolina flour
100ml warm water
pinch of salt
(see how to make it on my TikTok)

Method

Set a large frying pan to a medium gentle heat and add the olive oil followed by the garlic. Make sure it gently simmers for 5 mins. Add lemon peel and simmer for 2-3 mins and add chilli flakes and cook for 30 seconds.

Add broccoli and then pasta of your choice. I also will add a spoon or two of the starchy pasta water for the sauce. Toss through cheese and season well.