Every Friday I visit the local farmers market. After several weeks of shopping I have found a number of favorite vendors. I try to. Uy a little something from about five or six different stands: bread, cheese, tomatoes, broccoli, lettuce, onions, and so forth.
Yesterday one of the vendors was selling his homemade ricotta cheese, half price since it was about to expire. I stood at his booth and created a recipe in my head, which convinced me to buy a container of the ricotta.
Here is what I made:
Ricotta White Sauce for Pasta
3 cloves of garlic, peeled and halved
1 small sweet onion, chopped
1 stalk of celery, diced
1 can of chicken stock or vegetable stock
1 can of diced tomatoes with juice (or several Roma tomatoes)
2 cups of broccoli flowers, cut smallish
1 cup of ricotta
Fresh basil, I used a good handful of leaves, some shredded, some whole
Fresh oregano, I used less oregano than basil, but still a good amoint
Pepper and salt to taste
Sauté garlic, onion, celery in olive oil in a skillet. When the onion and celery are tender, add stock, tomatoes, and herbs, stir and reduce slightly. Add ricotta and broccoli, continue to cook until thickened. For crisper broccoli add later. Salt and pepper to taste.
Use any style pasta you like. I used large shells and served with a side of Italian sausage, green salad, and a roared garlic bread.
- Posted using BlogPress from my iPad
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