Orecchiette alla Cicolella

Name: Orecchiette alla Cicolella
Cuisine: Italian
Ingredients: 1 pound orecchiette; 8 ounces proscuitto; 2 cups tomato sauce; 1¾ cups freshly grated parmigiano; 9 ounces fresh mozzarella, approximately; 8 ounces (2 sticks) sweet butter

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This simple and tasty dish is the specialty of the restaurant in the Hotel Cicolella in Foggia. I have found that recipes I gathered in Apulia are geared to large appetites and this is no exception. The Cicolella chef says this serves four persons, but I would make it a first course for six.

Ingredients

1 pound orecchiette
8 ounces proscuitto
9 ounces<

Europe
Italy
Foggia
Apulia
Pasta
Starter

Method

You may use dried orecchiette—many fine pasta companies in the Abruzzi and Apulia export it to the United States—or make fresh orecchiette according to the instructions.

Set a large pot of water to boil. When boiling, add a pinch of salt and bring again to a boil. Mince the prosciutto into tiny bits. Cut the mozzarella into cubes the size of dice.