| Recipe of the Black Countess of the Paternostr alla Ricotta Ingredients300 g of flour3 eggs60 g of pillow180 g of Roman ricotta50 ml of sage dairy1 clove of garlic salt, pepper PreparationSift the flour on the pastry board and make a fountain. Break the eggs in the centre, add a pinch of salt and work the ingredients first with a fork, adding a little flour to the eggs in the centre, then kneading by hand until you obtain a smooth and elastic dough. Cover it with the film and let it rest for 1 hour. Give the dough the shape of a cylinder and remove one piece at a time. Divide each piece into portions the size of a small walnut and roll it on a pastry board little floured so as to obtain vermicelli of irregular dough about 10 cm long. As you prepare the dough, collect it on a floured cloth and cover it with another cloth. Cut the guanciale into strips and brown it with the sage and the clove of garlic in a pan without seasoning. When it is browned, remove the sage and garlic and add the softened ricotta with the milk. Simmer over a very low heat for a couple of minutes and season with salt and pepper. Meanwhile, cook the pasta in plenty of salted water. Drain and pour into the pan with the dressing. Mix well and, if necessary, add a ladle of the cooking water from the pasta kept aside. Season with plenty of ground pepper and sprinkle with pecorino cheese. Stir again and serve on the table. |
