Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Borage and Caciocavallo: A Sicilian Spring Classic
Discover authentic Sicilian pasta with borage and caciocavallo, blending wild herbs and semi-aged cheese for a fresh, traditional first course.
📖 What is it
Discover authentic Sicilian pasta with borage and caciocavallo, blending wild herbs and semi-aged cheese for a fresh, traditional first course.
🛒 Ingredients
- ✓ 320 g short pasta of your preferred shape
- ✓ 2 bunches of borage
- ✓ 250 g chopped peeled tomatoes
- ✓ 150 g semi-aged caciocavallo
- ✓ 2 cloves garlic
- ✓ sugar
- ✓ salt
- ✓ Sicilian extra virgin olive oil
Pasta with borage and caciocavallo is a traditional Sicilian first course that celebrates the island's rural heritage and seasonal wild herbs. This dish combines tender borage leaves with semi-aged caciocavallo cheese, creating a light yet flavorful soup-like pasta perfect for springtime meals. Its authentic Sicilian roots make it a cherished recipe in southern Italian gastronomy.
👨🍳 Preparation
- 1
Start by gently sautéing the finely chopped garlic in a drizzle of Sicilian extra virgin olive oil, being careful not to let it burn.
- 2
Add the chopped peeled tomatoes and let them cook over medium heat, seasoning with salt and a pinch of sugar to balance the acidity.
- 3
Pour in enough water to create a light broth, keeping in mind that you will first cook the borage and then the pasta in it.
- 4
Wash the borage, remove the tougher stems, and cut the leaves into even pieces.
- 5
Add the borage to the broth and cook until tender.
- 6
Add the pasta directly to the pot with the borage and cook until it reaches your desired texture.
- 7
Just before turning off the heat, stir in the caciocavallo cut into cubes, mixing gently so that it melts slightly.
- 8
Serve the soup hot, finishing with a drizzle of raw Sicilian extra virgin olive oil to enhance the flavor.
🧠 Why It Works
This dish balances the delicate bitterness of wild borage with the creamy, slightly sharp notes of semi-aged caciocavallo, creating a harmonious interplay of flavours. The sautéed garlic and slow-cooked tomato base provide a subtle sweetness and acidity that complement the herbaceous greens. Cooking the pasta directly in the broth allows it to absorb the aromatic essence of the borage and tomato, while the melting cheese adds richness without overwhelming the dish. The use of Sicilian extra virgin olive oil enhances the overall flavour profile, reinforcing the territorial authenticity and culinary tradition.
🛠️ Troubleshooting
Why does my pasta soup taste too acidic?
If the tomato sauce is too acidic, adding a pinch of sugar during cooking helps balance the acidity and enhances the natural sweetness of the borage.
How can I prevent the pasta from overcooking in the broth?
Cook the pasta directly in the broth but monitor closely, stirring gently and removing from heat as soon as it reaches the desired softness to maintain the ideal consistency.
What can I substitute if I don’t have caciocavallo?
You can replace caciocavallo with tuma for a fresher, less aged cheese or add grated Ragusano for a richer flavour, depending on your preference.
How do I maintain the flavour when making this dish ahead?
Prepare the soup up to the point before adding cheese. Store refrigerated and add the caciocavallo just before serving to preserve its melting quality and flavour.
💡 Tips and Variations
- •
Richer version: add a little grated Ragusano cheese for a more intense flavor.
- •
Technical tip: use a large pot to allow the borage and pasta to cook evenly.
- •
Key ingredient: borage, which gives the dish its distinctive delicate and slightly herbaceous flavor.
- •
Alternative variation: replace the caciocavallo with tuma for a fresher, less aged version.
- •
Texture variation: try using a different short pasta instead of mezzi ditali, such as busiate, to change the texture.
- •
Secret ingredient: a pinch of sugar in the tomato sauce helps balance the acidity and enhances the flavor of the borage.
- •
Quick tip for a vegan version: omit the caciocavallo and finish with a drizzle of raw Sicilian extra virgin olive oil.
- •
This recipe celebrates the simplicity and wholesomeness of its ingredients, highlighting the authentic flavors of Sicily.
📦 Storage
Store the soup in the refrigerator in a sealed container for up to 2 days. Before reheating, add a little water to maintain the right consistency and warm it gently to prevent the pasta from overcooking.
🍷 Pairing
A Grillo Sicilia DOC, with its fresh minerality and vibrant citrus notes, complements the delicate herbaceousness of the borage and the gentle sweetness of the tomato, balancing the creaminess of the caciocavallo. An Etna Rosso DOC, youthful and fruity with soft tannins, enhances the savory depth of the cheese and the pasta’s structure, providing a pleasant contrast to the light greens. Alternatively, a Verdicchio dei Castelli di Jesi Classico from Marche offers elegant floral aromas and balanced acidity, harmonising with the soup’s freshness and the subtle sweetness of the ingredients.
❓ F.A.Q.
What is borage and how does it affect the flavour of the pasta?
Borage is a wild herb common in Sicilian countryside, known for its delicate, slightly cucumber-like flavour with mild herbaceous notes. It imparts a fresh, light character to the pasta, balancing the richness of the cheese and tomato.
Can I use other types of pasta for this recipe?
Yes, short pasta shapes like mezzi ditali, busiate, or ditalini work best as they hold the broth and blend well with the borage. Avoid long pasta to maintain the traditional consistency and flavour balance.
Is it possible to make this dish vegan?
Absolutely. Simply omit the caciocavallo and finish the dish with a generous drizzle of raw Sicilian extra virgin olive oil to preserve the authentic flavour while keeping it plant-based.
How should I store and reheat leftovers?
Store the pasta soup in a sealed container in the refrigerator for up to two days. When reheating, add a little water to restore the broth’s balance and warm gently to prevent the pasta from becoming too soft.
What seasonal occasions is this dish best suited for?
Pasta with borage and caciocavallo is traditionally enjoyed in spring when borage is at its freshest. It is ideal for celebrating Sicilian rural festivals and family gatherings that highlight seasonal wild herbs.
🏛️ History and Tradition
Pasta with borage and caciocavallo is a historic Sicilian dish rooted in the island’s rural culinary traditions, particularly in spring when wild herbs are abundant. Traditionally prepared in family kitchens, it reflects the resourcefulness of Sicilian peasants who combined local wild greens with simple cheeses and pasta. The dish embodies the island’s agricultural heritage and seasonal rhythms, often enjoyed during religious festivals celebrating the renewal of spring. Its enduring popularity reinforces Sicilian identity and the cultural value of wild herbs in southern Italian gastronomy.
Pasta with borage is a tribute to the most authentic Sicilian cooking, able to tell stories of tradition and simplicity through wholesome ingredients and balanced flavors. A dish that invites you to rediscover the richness of wild herbs and the magic of sharing food together.
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