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Vermicelli with Ricotta Sauce

“Life is a combination of magic and pasta.”
~ Federico Fellini

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Friday, November 10, 2006

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Trattoria
Viktor Shvaiko
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Vermicelli with Ricotta Sauce
Gourmet Archives

1 garlic clove, minced
2 tablespoons unsalted butter
2 tablespoons olive oil
1/3 cup milk
1/3 cup heavy cream
1 teaspoon salt
1/8 teaspoon crushed red pepper
Black pepper to taste
1 pound partially-skimmed ricotta
1/2 cup freshly grated Parmesan cheese
[We like to add chopped fresh basil to this sauce.]
1 pound vermicelli, cooked al dente, drained
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley leaves

In a saucepan cook the garlic in butter and olive oil over moderately low heat, stirring, for 1 minute. Add the milk, cream, salt, red pepper and black pepper and bring the liquid to a simmer, but do not let it boil. Remove the pan from the heat, add the ricotta, 1/2 cup grated Parmesan (and basil, if using) and whisk the mixture until it is smooth. Cook sauce over moderately low heat, stirring, until it is just heated through.
In a heated bowl toss the drained vermicelli with the sauce and sprinkle the dish with the 1/4 cup grated Parmesan and the parsley. Serves 4.