Here the strong flavors of southern Italy are blended together to form a surprisingly mellow dish. In keeping with southern style, I like using meat sparingly – -more as an accent flavor than a main ingredient. Capocollo is a lightly aged cured pork usually flavored with white wine and nutmeg. It’s available at Italian markets, specialty food stores, and some supermarkets. If you can’t find it, an excellent substitute is prosciutto di Parma, which will lend an even gentler taste to your finished dish.
Drain the pasta well and return it to the pot. Add the pepper mixture and toss. Add the ricotta mixture and toss again, tasting for seasoning. Pour the pasta into the baking dish. Top with an even coating of the breadcrumb mixture and a drizzle of fresh olive oil. Bake uncovered until browned and bubbling, about 15 to 20 minutes. Serve right away.
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Really great recipe. Unless you have a family of ravenous teenage boys this recipe easily serves 6 with generous portions.
This was the most disappointing recipe I have ever made from Fine Cooking ( I have made lots of recipe).It was very bland. The orange flavor did nothing for me.There was too much pasta. 1/2 lb would have been more than enough. Not good.
This was from the magazine. We tried it out, and was great. Leftovers kept very well and were delicious.
Fabulous. The orange, thyme and nutmeg work together surprisingly well.As my guests were vegetarian, I substituted spicy marnitated eggplant for the capicollo.
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