Strozzapreti Arrabbiata with Ricotta Dumplings

Name: Strozzapreti Arrabbiata with Ricotta Dumplings
Total time: 225 min
Ingredients: Swiss chard: 150 g (stems removed); Extra virgin olive oil: 15 g; Kosher salt: 13 g; Black peppercorns: 3 g (ground); Firm ricotta: 975 g; Mint leaves: 30 g (finely chopped); Eggs: 2 (whisked); All purpose flour: 350 g; Rimacinata (or other finely ground semolina flour): 75 g; Water: 8 l; Kosher salt: 90 g (for the water); Peeled whole San Marzano tomatoes: 1500 g; Yellow Datterini or canned cherry tomatoes: 300 g (drained and rinsed); Yellow onion: 225 g (large dice); Fennel: 150 g (large dice); Extra virgin olive oil: 75 g; Red wine: 60 g; Tomato paste: 140 g; Garlic: 25 g (slivered); Water: 400 g; Kosher salt: 17 g; Basil: 1 bunch; Fresh bay leaves: 10; Thyme: 8 sprigs; Pomodoro Corse: 1000 g (from above); Guanciale: 115 g (cut into lardons); Calabrian chili paste: 25 g (plus more to taste); Fiore Sardo (or Parmesan if unavailable): 40 g; Kosher salt: to taste

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Bastia’s ricotta strozzapreti in a guanciale-enriched arrabbiata built on Pomodoro Corse, finished with Fiore Sardo—Tyler Akin’s spicy, sauce-clinging pasta.

Keywords

strozzapreti ricotta dumplings
arrabbiata
Tyler Akin recipe
Bastia Philadelphia
Pomodoro Corse
guanciale pasta
Fiore Sardo

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