MEMORIES OF MACEDONIA ~ MAKEDONSKA KOLBACI I RIKOTA TESTENINI (Macedonian Sausage & Ricotta Pasta)

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese has lower fat content while still providing creaminess.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and healthier, while ground beef is often less expensive.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers a similar flavor without the added smoke.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is a leaner alternative, while pancetta can be more affordable.

Welcome viewers and introduce the recipe for Macedonian sausage and ricotta pasta.

Show the Macedonian sausages and mention that Italian sausages can be used as a substitute.

Use a serrated knife to open the sausage casings and remove the meat.

Wash leeks thoroughly, slice them into small pieces, and set aside with the ground meat.

Mince a couple of garlic cloves and set aside.

In a pan, heat olive oil and add the sausage meat, breaking it up and browning it.

Add the leeks and minced garlic to the pan and sauté until softened.

If needed, drain some fat from the pan but leave some for flavor.

Add hot chili flakes to taste and a splash of rakia or stock/water for flavor.

Cover the pan and let it simmer.

In a separate pot, bring salted water to a boil for the pasta.

Add farfalle pasta to the boiling water and cook according to package instructions until al dente.

Toast walnuts in a pan and let them cool.

Season ricotta cheese with a little salt and mash it until smooth.

Once the pasta is cooked, serve it with some pasta water in a bowl.

Top the pasta with the cooked sausage mixture.

Garnish the dish with slivers of fresh mint, toasted walnuts, and dollops of ricotta cheese.

Mix everything together before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens