Ricotta and bottarga gnocchi, anchovy brown butter and bitter greens
There are many things that have made me fall in love with this region, and ricotta is one of them – especially the kind produced in spring. It is particularly aromatic and fragrant. After winter, the pastures are filled with fresh grass and wild herbs, which gives it a herbaceous note. Here, it is combined with the saline flavours of bottarga and anchovy, then finished with bitter herbs.
This recipe is an extract from the Moroseta Kitchen: Recipes and Stories from a Modern Puglian Farmhouse by Georgia Eugenia Goggi.
Next, why not try more Italian recipes from the House & Garden recipe archive?
What you'll need
Cookware Duo
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