Malreddu with Mushrooms and Ricotta
1/2 pound crimini mushrooms
1/4 pound Maitake or Hen of the Woods mushrooms (or other)
3 TBS unfiltered Sicilian (Partanno or other) olive oil
freshly made ricotta from Farmer's Market
Incantresato, a hard cheese from Sicily, for grating (available at A&V)
1 lb. malreddu, a Sardinian pasta available at A&V
mushrooms and shallots in 3 TBS olive oil. Add a splash of chicken
brother, about 1/2 cup. Let simmer while pasta is cooking.
pasta 12 minutes and drain. Add to pan with mushrooms and fold in. Then
add glops of ricotta. It will not melt, but it will disperse. Stir
gently until it is well distributed. Serve with pepper and incantresato
(or parmesam) cheese.