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Ingredients for 4 people

  • 14 oz PGI Gragnano Trottole
  • 15 oz Lampadina Tomato from Sorrento coast
  • 8.8 oz Ricotta cheese
  • 1 Clove of garlic
  • to taste Basil
  • to taste EVO oil
  • to taste Salt and pepper



  1. In a saucepan, brown the garlic in the olive oil, then remove it and add the Di Martino Lampadina Tomatoes from Sorrento coast. Season with salt, cover and cook over low heat for a few minutes. Separately, work the ricotta in a bowl with a fork.

  2. Cook the PGI Gragnano Trottole in abundant salted water and drain them al dente, pour them into the tomato, add the ricotta, a sprinkle of pepper and plenty of basil. Mix well until you get a creamy consistency, plate up and serve.


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