Vegetable cream and sheep’s milk ricotta.

DI Chiara Maci | 30 May 2019


Andrea’s pastine.

Today vegetable cream with celery, fennel, carrot, spinach and zucchini.

Enriched with a little bit of sheep’s milk ricotta and a drizzle of extra virgin olive oil to finish.



50/60g of pastina

1 carrot

1 small fennel

50g of spinach (if you can’t find them fresh, you can use good frozen ones)

3 small zucchini

1 stalk of celery

Half a small onion

Vegetable broth or water

Extra virgin olive oil

Sheep’s milk ricotta


– Wash all vegetables carefully, remove the outer part of the fennel and peel the carrots.

– Cut them all roughly.

– Chop celery, carrot and onion, then add fennel, courgettes and spinach to brown.

– Cover with water or vegetable broth and cook.

– When vegetables are ready, blend them directly into the pot with an immersion mixer.

– Cook pasta directly in the vegetable cream, adding a little vegetable broth if needed. If you prefer, you can cook it separately in water.

– Add a tablespoon of fresh sheep’s milk ricotta and mix.

– Finish with a little oil.

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