- 250 g of Sedani
- 2 dl of extra virgin olive oil
- 2 stalks of green celery
- 150 g of fresh ricotta
- 4 salted anchovies
- 2 tablespoons of chopped chives pepper,
- a little salt
Let fry into oil the celery cut into lozenges of about the same size of the pasta for approximately 1 minute, add the salted anchovies, stir for about 1 more minute until the anchovies are crushed to a pulp; remove from heat.
Cook the Sadani Rigati in salted water, drain. When still damp, pour them into the sauce pan, stirring off the heat, adding a little oil, salt and pepper, chopped chives and the ricotta cheese in small pieces. Serve immediately.
SUGGESTED WINE: Curtefranca Bianco Gatti CANTINA ENRICO GATTI.