Jill Dupleix

Maccherone with sweet ricotta

Preparation info

  • Difficulty

    Easy

  • Feeds

    four

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Early Roman maccherone dishes were made by rolling the pasta around knitting needles, and were often sauced with a little sugar, cinnamon and ricotta cheese, and served as a first course. Bizarre, yes, but wait until you try it.

Ingredients

  • 400 g (14 oz) macaroni sea salt
  • 300 g (11 oz) fresh ricotta cheese
  • 2 tbsp plain yoghurt
  • 1 tbsp caster sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg

Method

Cook pasta in a large pot of simmering, salted water until al dente, tender but firm to the bite.

Mix ricotta, yoghurt, sugar, cinnamon and nutmeg together in a large bowl and beat well, Add 3 or 4 tablespoons of pasta cooking water and beat until creamy. Drain pasta and tip into the sauce, tossing well, Dust generously with extra ground nutmeg, and serve immediately.

© 1998 All rights reserved. Published by Murdoch Books.