The town of Grotte

Foods and cook recipes from Grotte

Ditalini con favuzze e ricotta (Pasta with broad beans and ricotta cheese)


  • Ditalini gr. 600
  • fresh ricotta cheese gr. 300
  • small fresh broad beans kg. 1
  • scallions
  • olive oil
  • salt and pepper.

Pasta with broad beans and ricotta cheese  


Shell broad beans, take the top off and cook on a very low flame with some oil, finely chopped scallion, salt and pepper.

Do not fry them, just let them cook in this juice.

Cook pasta, drain "al dente" and add to ricotta previously diluted with some of the water where you have cooked pasta.

Add beans and a lot of pepper. Serve hot.

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