Preparation
- Cut the apple into cubes
- Place the water for the pasta in a pan, add salt and as soon as it boils, add the orecchiette
- Pour a spoonful of orange juice and a knob of butter into a pan
- Melt everything over medium heat, then add the chopped apples and the clove
- Let it cook, moving the pan often without touching the apples so as not to crush them
- When the apples are golden and begin to caramelize and the sauce is a nice brown colour, turn off the heat
- Drain the pasta al dente and place it back in the pan, leaving a spoonful of cooking water
- Add the strong ricotta sauce leaving a spoonful of sauce aside and mix over high heat for a few seconds
- Turn the caramelized apple on low by adding a few drops of water and the spoonful of sauce you left previously. Gently turn the apples with their hot caramel sauce
- Serve the orecchiette, spread the caramelized apple sauce over the pasta
- Adding some fresh mint leaves