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Italian pasta organized by shape — which sauce belongs with which pasta
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
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Italian pasta organized by shape — which sauce belongs with which pasta
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
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Bring a large pot of salted water to a boil. In a small skillet, toast the pine nuts over moderate heat, stirring occasionally, until fragrant and lightly golden, about 5 minutes. Transfer the nuts to a plate and let cool. In a medium bowl, stir the ricotta with the spinach, Parmigiano-Reggiano, cream and nutmeg and season with salt and pepper. Add the cavatappi to the pot and boil until al dente; about 3 minutes before the cavatappi is done, add the broccoli florets and stems to the pot and cook until tender. Drain the pasta and broccoli, reserving 3/4 cup of the cooking water. Return the pasta and broccoli to the pot with the ricotta mixture and the cooking water and stir to thoroughly coat. Season with salt and pepper. Spoon the pasta into bowls, sprinkle with the pine nuts and serve.