I am going to call this a dish with a swish. Ladeddos is a pasta native to Sardinia. I would describe it as a cross between cavatelli pasta and gnocchi. I made this pasta with my new favorite toy, a wooden gnocchi board. Ever since I bought it, I can’t stop making ladeddos. I am really proud of this dish, and it is the result of a lot of hard work. The white stuff on top is fresh ricotta which I made myself.
The ladeddos recipe comes from the Blue Zones cookbook, which I love. My recipe is slightly tweaked from the original recipe in the book. Ingredients are: 1 cup mashed yukon gold potato, 1 cups semolina four, 1/2 cup whole wheat flour, 1/2 cup 00 flour, 1 teaspoon salt, a few sprinkles of nutmeg. Knead to form a dough. Add EVOO as needed.
Sauce: Blanch broccoli rabe and broccolini. In a pot with safflower oil, add four cloves of garlic, small green pepper (it looks like a jalapeno but not as spicy), cook this for a few minutes, add in broccolini and only some of the broccoli rabe (this is because the broccolini needs to cook longer than broccoli rabe), add in 1/2 cup California white wine, homemade vegetable broth, and some salt. Allow to cook together for a few minutes, then remove pot from heat. When slightly cooled, transfer to a blender. Add in some parmesan Reggiano and pecorino Romano cheese.
Fresh ricotta: 1/2 gallon of best quality milk, 1 pint of Kate’s buttermilk. Heat until 185 degrees F stirring occasionally, turn off heat, then let cool a little bit until you ladle out the curds.
The Looseleaf Cookbook 