Caramelle With Ricotta, Basil and Black Olives
2007/11/15 | Jamie Oliver
Caramella means “sweetie” in Italian, and this lovely sweetie-shaped pasta is really simple to make. The combination of the ingredients is one of classic friends: cheese, tomatoes, olives and basil. It is a great pasta to make for summertime eating. And if you can get a hold of some great tomatoes and basil, this dish is absolutely amazing.
Caramelle are great to serve at a dinner party because you can make them in advance and leave them on a generously floured pan in the fridge. You can also have the sauce made up in advance so it’s just a case of cooking the caramelle and reheating the sauce. Simple!
1 basil pasta dough recipe (see Jamie’s Basic Recipe For Fresh Egg Pasta Dough)
A large bunch of fresh basil, leaves picked, stalks reserved
9 oz buffalo ricotta cheese
1/4 of a nutmeg, grated
A small handful of good-quality black olives, pitted and chopped
2 handfuls of grated parmesan cheese
Sea salt and freshly ground black pepper
Extra virgin olive oil
2 knobs of butter
Olive oil
2 cloves of garlic, peeled and finely sliced
12 oz of the ripest tomatoes, halved, deseeded and roughly chopped
Balsamic vinegar
The first thing you need to do is make the dough and put it in the fridge to rest while you make the filling.
From the pile of picked basil leaves, separate the smaller delicate inner leaves and put them in a little cup of cold water. Put this to one side. Finely chop the larger basil leaves and the upper parts of the stalks, discarding the bottom half. Put half of this chopped basil into a bowl with the ricotta, grated nutmeg, olives and half the parmesan. Season with salt and pepper and add a splash of extra virgin olive oil. Put to one side until you are ready to fill the caramelle.
Roll Out Pasta and Fill Caramelle
- Cut the pasta into 4 x 2 1/2-inch rectangles.
- Place a teaspoon of filling in the middle and brush lightly with water.
- Roll up and pinch hard to secure at each end.
- Keep on a flour-dusted tray in the fridge until you need them, and try to cook them as fresh as possible.
Sauce
Gently heat a knob of butter with a splash of olive oil in a saucepan. When the butter starts to foam, add the sliced garlic and rest of the chopped basil. A minute later add your tomatoes. Allow them to almost come to a boil, then simmer for up to 5 minutes until they have softened. You will be left with a lovely, fresh, rustic sauce. Season with salt and pepper and a tiny swig of balsamic vinegar.
Bring a large pot of salted water to a boil and add the caramelle. Cook for 2 to 3 minutes, until they begin to float, then carefully remove them to a colander using a spider or slotted spoon and reserve some of the cooking water. Add the caramelle to the simmering tomato sauce and gently toss around. Sprinkle in a handful of parmesan, then gently shake around and place a lid on the pan for 30 seconds while you get the plates out. Divide the caramelle between the plates, sprinkle with the drained basil leaves and eat immediately.
Makes 4 to 6 servings.
Wine Suggestion
Italian White, Pino Grigio
|