Orecchiette With Umamified Salsa Cruda And Fresh Ricotta

• For salsa:
• 1 1/2 pounds plum tomatoes, chopped
• 1/2 cup coarsely chopped basil
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 medium shallot, minced
• 1/4 teaspoon hot red-pepper flakes
• 4 dashes balsamic vinegar
• For 1 cup ricotta:
• 1 quart whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1 1/2 tablespoons fresh lemon juice
• For Pasta:
• 1 pound dried orecchiette (or small shells)
• Shredded mix of parmesan and asiago
• Special equipment for ricotta: large sieve, fine-mesh cheesecloth

1. Salsa:
2. Toss together tomatoes and basil in large bowl. Saute garlic and shallots in olive oil with red pepper using a small saucepan. Pour hot oil mixture over tomatoes and basil in bowl. Add four or so dashes of balsamic vinegar. Mix and season with salt to taste.
3. Ricotta:
4. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
5. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
6. Pour the mixture into the lined sieve and let it drain up to 1 hour. Less draining time will leave the cheese with more moisture and a creamier texture.
7. Pasta Finish:
8. Cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
9. Drain pasta and toss with salsa. Season with shredded parmesan and asiago. Top with a dollop of ricotta.

tomatoes, basil, extravirgin olive oil, garlic, shallot, hot redpepper, balsamic vinegar, ricotta, milk, heavy cream, salt, lemon juice, orecchiette, parmesan, cheesecloth

Taken from www.epicurious.com/recipes/member/views/orecchiette-with-umamified-salsa-cruda-and-fresh-ricotta-50049554 (may not work)