Torcelli with Ricotta and Capocollo

Name: Torcelli with Ricotta and Capocollo
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Taralli (Round breadsticks) savory pastries 10; Cow's milk ricotta cheese 0.8 cup; Fresh liquid cream 1 spoonful; Capocollo from Martina Franca 2.5 oz; Chives stem 1; Parsley 1 tuft; Thyme 1 sprig; Marjoram some leaves; White pepper to taste; Fine salt to taste

it de fr es br

277

Calories per serving

Energy Kcal 277
Carbohydrates g 23.1
of which sugars g 3.6
Protein g 11
Fats g 15.7
of which saturated fat g 6.55
Fiber g 1.4
Cholesterol mg 44
Sodium mg 1023

Difficulty: Very easy
Prep time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Torcelli con ricotta e Capocollo is just one of those dishes that, honestly, truly captures the essence of Apulian cuisine. So, these rustic little pasta bites? They're stuffed with creamy ricotta cheese that offers a really, really good blend of soft and savory in every single bite. And here's the thing: what sets it apart from other Italian appetizer recipes is how it totally showcases local flavors. Especially that spiced capocollo from Gargano, up in northern Apulia—super tasty stuff. This meat has a tender, almost melt-in-your-mouth texture, and the peppery kick? Wow, it adds loads of flavor to the dish.

The torcelli aren’t just your average pasta—they’ve got this rustic vibe, a bit of a chewy bite that pairs perfectly with the smooth ricotta. And listen, everything’s tied together with a herbed ricotta cream, adding such a light, fresh touch. It’s like a classic example of traditional Italian antipasti, where the ingredients seriously speak for themselves and remind you of cozy, small-town family tables in southern Italy. So here's the deal: regional pride really shines through, especially with the Torcelli con ricotta e Capocollo you'll find in Gargano.

People around here? They’re super passionate about their cured meats. Capocollo is a favorite—spicy, rich, packed with deep flavors you just can’t get anywhere else. It’s not just about piling stuff on pasta; it's respecting every component. That’s why these bites? They’re a total hit at gatherings, or as a standout choice among Italian finger foods. You might even see them next to other Italian taralli appetizers, but the moist ricotta and bold capocollo slices give these an edge. There’s a bit of crispy around the edges from baking, but the filling stays soft and fresh. No question, it’s a favorite for anyone who loves ricotta and Capocollo recipes or is on the lookout for easy Italian starters that are way, way different. Each bite is like a quick trip to Apulia, filled with the salty air and the cozy warmth of a country kitchen, bringing a real taste of southern Italy right to your table.

INGREDIENTS: Taralli (Round breadsticks) 10 - savory pastries; Cow's milk ricotta cheese 0.8 cup (200 g); Fresh liquid cream 1 spoonful; Capocollo 2.5 oz (70 g) - from Martina Franca; Chives 1 - stem; Parsley 1 tuft; Thyme 1 sprig; Marjoram - some leaves; White pepper to taste; Fine salt to taste

Preparation

How to prepare Torcelli with Ricotta and Capocollo

Start preparing the cream by placing the ricotta in a large bowl, then incorporate the heavy cream 1, just enough to slightly soften it, and mix well. Prepare a mixture with parsley 2, thyme, and marjoram and add it to the ricotta cream, also add the chives 3.

Cut the capocollo slices into small squares 4 and incorporate them into the ricotta and herb cream 5. Adjust the salt and add white pepper to taste.
Place the ricotta and herb cream with capocollo in a small bowl 6, decorating it with a slice of capocollo and some chive stalks, and serve with rustic taralli.

For the translation of some texts, artificial intelligence tools may have been used.

Torcelli with Ricotta and Capocollo

PRESENTATION

How to prepare Torcelli with Ricotta and Capocollo

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