Spaghetti with Ricotta

Anyone who’s been following this blog knows that I am a hardcore carnivore, but I also like pasta with cheese. With the Nine Days fast approaching, it’s time to look for some succulent dairy recipes, here’s one that is easy to make and delicious.

Spaghetti with Ricotta

(Adapted from The Big Book Of Pasta)

Serves 4

Ingredients

• 12 oz dried spaghetti
• 3 tbsp butter
• 2 tbsp chopped fresh-flat  leaf parsley
• 1 1/2 cups freshly ground almonds
• 1/2 cup ricotta cheese
• pinch of grated  nutmeg
• pinch of ground cinnamon
• 2/3 cup sour cream
• 3 tbsp olive oil
• 1/2 cup pareve broth*
• 1 tbsp pine nuts
• salt and pepper
• fresh flat-leaf parsley sprigs, to garnish

Directions

1. Bring a large, heavy bottom pan of lightly salted water to a boil. Add the spaghetti, return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite.
2. Drain the pasta, return to the pan, and toss with the butter and chopped parsley. Keep warm.
3. To make the sauce, mix the ground almonds, ricotta cheese, nutmeg, cinnamon, and sour cream together in a small pan  over low heat to form a thick paste. Gradually stir in the olive oil. When the oil has been fully incorporated, gradually stir in the stock, until sauce is smooth. Season to taste with pepper.
4. Transfer the spaghetti to a warmed serving dish, pour over the sauce, and toss together well. Sprinkle over the pine nuts, garnish with the parsley sprigs, and serve warm.

* Parve Chicken Free Broth

Ingredients

• 4 cups water
• 1 tsp salt
• 1/2 parsnip (8 – 12 inches)
• 1 large carrot
• 1/2 large red onion
• 1/2 medium sweet onion
• 1/2 clove garlic
• 1 stalk celery
• 4 oz mushrooms
• 1/4 tsp tumeric
• Seasonings to taste

Directions

1. Take out a pot large pot. This will allow room for boiling, stirring and simmering without making a spill on the stove top. Chunk up the parsnips, carrots, and onions. Coarsely chop the garlic, mushrooms and celery. Pour the water into the pan. Turn heat on to medium high flame.
2. Add all vegetables. (You can run everything through the food processor using the shredding blade. This goes a lot faster and reduces the simmer time as it increases the surface area of the veggies). When the water becomes warm stir in the turmeric. Bring to boil and boil for 2 – 3 minutes. Reduce heat to simmer. (If you are using an electric stove top you can bring everything to a boil and immediately reduce heat to simmer as it will take 2-3 minutes for the temperature to fall to a simmer)
3. After about 15 minutes begin to add your seasonings – pepper, rosemary, ginger – whatever you like but IN SMALL AMOUNTS as you can always add more but cannot take it out. Be sure to get your seasonings set within the first 45 minutes. This will allow the seasonings to blend and incorporate into the soup. Let simmer for a total of 2 – 3 hours.
4. Strain through a professional kitchen sieve or use a colander lined with coffee filters. Use the broth just like you would chicken broth.

Enjoy, gentle reader, enjoy!

CS