Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Broccoletti Cream and Sheep’s Ricotta
A classic Sicilian dish where the subtle sweetness of tender broccoletti meets the rich creaminess of sheep’s ricotta, accentuated by the salty kick of sardines and a touch of chilli.
📖 What is it
A classic Sicilian dish where the subtle sweetness of tender broccoletti meets the rich creaminess of sheep’s ricotta, accentuated by the salty kick of sardines and a touch of chilli.
🛒 Ingredients
- ✓ 400g pasta of your choice
- ✓ 800g broccoletti
- ✓ 1 garlic clove
- ✓ 4 salted sardine fillets
- ✓ 1 fresh chilli
- ✓ Trapani sea salt
- ✓ 250g fresh sheep’s ricotta
- ✓ Grated caciocavallo or semi-aged Sicilian pecorino
- ✓ Extra virgin Sicilian olive oil
📊 Nutritional Information
In Sicily, broccoletti — a close cousin of tenderstem broccoli — are treasured for their robust, authentic flavour. This pasta with broccoletti cream and sheep’s ricotta offers a refined twist on the traditional Sicilian pasta with greens, enhanced by the savoury punch of salted sardines and the luscious softness of fresh ricotta. It’s a harmonious blend of rustic, seasonal ingredients and smooth textures that truly celebrates this winter vegetable.
👨🍳 Preparation
- 1
Start by gently preparing the broccoletti, snapping off the florets and discarding any tough stalks. Bring a large pot of salted water to the boil and blanch the florets for around 10 minutes until tender yet still crisp.
- 2
Drain them promptly and plunge into a bowl of iced water to halt the cooking and preserve that vibrant green colour. Once cooled, drain again and set aside.
- 3
Warm a drizzle of extra virgin olive oil in a large frying pan, then add the finely chopped garlic, deseeded and chopped fresh chilli, and the salted sardine fillets. Gently sauté until the sardines dissolve into the oil, creating a fragrant base.
- 4
Add the broccoletti to the pan and continue to cook over a medium heat for a few minutes, stirring carefully to infuse the flavours.
- 5
Meanwhile, cook the pasta in plenty of salted water according to the packet instructions until just al dente.
- 6
Transfer the broccoletti and their seasoned oil to a blender. Add a couple of spoonfuls of sheep’s ricotta, two tablespoons of grated cheese, and a glug of extra virgin olive oil. Blitz to a smooth, creamy consistency.
- 7
Return the creamy sauce to the pan and warm gently over a high heat.
- 8
Drain the pasta, reserving a little cooking water. Toss the pasta with the sauce, adding a splash of the reserved water and the remaining ricotta to achieve a beautifully silky texture.
- 9
Serve the pasta piping hot, finished with a generous sprinkling of grated cheese and a drizzle of cold extra virgin olive oil.
💡 Tips and Variations
For an extra zesty lift, grate a little lemon zest over the top just before serving. If you can’t find salted sardines, anchovies make a lovely, gentler substitute. And if you prefer less heat, feel free to tone down or omit the chilli altogether.
📦 Storage
This dish is best enjoyed straight away to savour the freshness and creaminess of the broccoletti and ricotta. Should you have any leftovers, store them in an airtight container in the fridge and consume within 24 hours, reheating gently over a low heat with a splash of water to keep it silky.
🍷 Pairing
On the table, this dish pairs beautifully with a crisp Sicilian white such as Etna Bianco DOC, whose fresh acidity and mineral notes perfectly highlight the broccoletti and sardines. A Catarratto or Grillo from the island also work wonderfully for their structure and fragrance. Alternatively, a Sardinian Vermentino offers a similarly vibrant and satisfying match.
I do hope you give this delightful recipe a go at home — it’s a truly comforting way to bring a touch of Sicilian sunshine to your plate during the winter months. Gather your nearest and dearest, share this bowl of creamy, vibrant pasta, and enjoy those simple, honest flavours that make every meal feel a little bit special.
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