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Bietola e ricotta
greens and ricotta


greens, chard or spinach 


hot pepper, sliced into strips

garlic, peeled and smashed

olive oil 


lemon zest

Rinse and then either steam or boil the greens in salted water. Warm the garlic and hot pepper in olive oil until they release their aromas. Add the greens and stir to mix, adding salt to taste. When the greens are hot, turn off the heat and add the ricotta stirring gently to mix it in without breaking it up too much. Serve the greens topped with grated lemon zest and a swirl of olive oil. 

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