High-value area

Components

• One container of ricotta cheese (approximately 450 grams)
• Two eggs
• Half a cup (tea) of finely grated Parmesan cheese (approximately 50g)
• Half a teaspoon of wheat flour
• 1 teaspoon of salt
• Four tablespoons of butter
• Serve with Parmesan cheese on splinters and basil leaves to taste.

Setup phase

1. Put the ricotta in a large bowl and use your hands to break it apart and scatter it into small pieces.

1. In another bowl, crack the eggs individually and combine them with the ricotta—this way, if an egg is bad, the entire recipe isn’t ruined. Add the grated cheese and salt, then knead thoroughly by hand to blend everything. Incorporate the flour and knead once more until you achieve a smooth dough. Wrap it with plastic wrap and refrigerate for 15 minutes to firm up.
2. To shape the horns: use your hands to take a piece of dough, roll it into a ball about the size of a gude, and gently flatten it. Place it on a baking tray and repeat this with the remaining dough. Alternatively, you can make rolls and, using a knife, cut them every 2 cm to create the pinches.
3. Place a medium saucepan filled with water over high heat. When it reaches a boil, add one tablespoon of salt. Using a skimmer, submerge about 15 pieces at once. After they float to the surface, cook for an additional 2 minutes. Remove the cooked horns along with any foam, drain thoroughly, and transfer to a colander. Continue cooking the rest, reserving 1 cup of the cooking water to use later for the sauce.
4. Heat a large skillet over medium heat. Once warm, add 1 tablespoon of butter and half of the pinches to the pan. Cook for about 2 minutes, then flip with a spatula and cook for an additional minute until golden brown. Remove to a plate and repeat with the remaining pinches, adding 1 tablespoon of butter each time.
5. Maintain the skillet over medium heat and add the remaining butter. Once it has melted, add half a cup of baking water. Turn off the heat and stir the pan gently in circular motions until a smooth sauce forms—be careful, as stirring with the spatula may cause the fat to separate from the sauce. If you prefer a thinner sauce, gradually add the rest of the cooking water and briefly reheat. Then, transfer the sauce to a mole.
6. Accompany the ricotta horns with butter sauce, shaved parmesan cheese, and fresh basil leaves according to your preference.

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