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Bucatini with Savory Greens & Ricotta Salata

By Chef John Ash

Ricotta Salata is a hard-pressed sheep’s milk cheese from Italy. The cheese is made from the whey part of sheep milk which is reheated, then pressed, salted, and aged for at least 90 days. This gives it a firm texture and a mildly sweet and salty flavor. It’s pure white in color and has a crumbly texture when sliced. Ricotta Salata is a very versatile cheese used in a variety of dishes. It can be grated, crumbled, or cubed, making it an excellent addition to salads, pasta dishes, and baked recipes. It also pairs well with fresh fruits and white wine such as the 2022 Russian River Ranches Chardonnay.

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    Serves 4

    Total Time

    Prep Time

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    2 pounds mixed hearty greens (a combination of young chard, escarole, kale, collards, mustards, broccoli raab), washed and trimmed

    1/4 cup fruity Italian extra virgin olive oil, plus more for finishing

    1 clove garlic, peeled and thinly sliced

    1/2 teaspoon hot pepper flakes

    1 pound bucatini pasta

    Dash Kosher salt and freshly ground black pepper

    1/4 pound ricotta salata, thinly sliced

    Grated Parmigiano-Reggiano for garnish


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