Mezze Maniche with Mushrooms and Cacioricotta

Here is the recipe for mezze maniche with mushrooms and cacioricotta, with a classic Italian touch. A simple and tasty recipe that focuses on the union of earthy mushroom flavors and the creaminess of cacioricotta.

Ingredients

• 320 g mezze maniche
• 300 g mixed mushrooms (such as button, porcini, or mixed depending on availability)
• 200 g cacioricotta
• 1 clove of garlic
• Fresh parsley to taste
• 4 tablespoons extra virgin olive oil
• Salt and pepper to taste
• (Optional) Chili pepper

Preparation

1. Clean the mushrooms with a damp cloth or a brush, then slice them not too thinly.
2. In a pan, heat the extra virgin olive oil with a clove of garlic (which you will remove as soon as it is golden) and, if you like, a piece of chili pepper.
3. Add the mushrooms to the pan and sauté over high heat for a few minutes. Then lower the heat, cover with a lid and cook until tender, stirring occasionally. Season with salt and pepper.
4. Meanwhile, bring a pot of salted water to a boil and cook the mezze maniche according to the times indicated on the package for al dente texture.
5. When the pasta is ready, drain it and add it to the pan with the mushrooms. Mix well to flavor the pasta.
6. Grate or crumble the cacioricotta and add it to the pan with the pasta and mushrooms, stirring over low heat for a few minutes, so that the cheese melts slightly with the mushroom sauce.
7. Sprinkle with chopped fresh parsley and serve the mezze maniche hot immediately.

Trivia

Cacioricotta is a cheese typical of southern Italy, particularly Puglia and Calabria. It has a texture that sits between fresh cheese and ricotta, hence the name. It is very versatile in the kitchen and pairs well with different types of pasta and sauces.