Pasta with broccoli and ricotta

For those unfamiliar with the term "Mazzareddi" they are nothing but broccoli (or wild cabbage) in the winter they grow spontaneously, among the many other wild vegetables of our countryside of Cammarata and San Giovanni Gemini.

In this period we want to recommend this very exquisite dish ...

Ingredients for 4 people:

Pasta of all kinds and quantities of your choice (we recommend not to exceed 350 grams of pasta in order not to have too little seasoning, in case you know what to do, increase the rest.)

Extra virgin olive oil to taste

1 garlic woodpecker

fresh spring onion or onion to taste

300 grams of mazzareddi

150 grams of fresh ricotta

30 grams of Grana Padano

Salt and Pepper To Taste.


In a frying pan, mix the oil with the chopped garlic and onion (or fresh onion even better), fry a little until you hear the typical smell of the fried, then add the mazzareddi (already cooked before) finely chopped and fry the whole. While you put the pasta to boil, in a separate container, add the ricotta, the Grana Padano, a part of the fried mazzareddi, a pinch of salt and pepper and a little bit of the pasta cooking water, blend everything with the blender as if there were no tomorrow. 😁

With pasta "calata" (ready) left a little al dente, beat it in a pan and mix the broccoli (mazzareddi) with the ricotta mixture that has become pea green. A pinch of freshly ground pepper will give the dish that extra bit of nonsoché.

Enjoy your meal.

Variant 1

If you want the mazzareddi you can cook them in the sauté by combining a little water and a pinch of salt, they will have even more taste, but it takes longer. You do.

Variant 2

Always wanting, to make a real suckling pig, add a little crispy speck at the end ..... gnummyyyyy😜

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