Ingredients
- 350 g bucatini
- 250 g fresh ricotta
- 50 g sesame bread sticks
- capers in brine
- lemon grass (verbena odorosa)
- extra virgin olive oil
- lemon
- salt
- pepper
For the recipe of bucatini with ricotta, lemon and capers, cook the pasta in boiling salted water. Crumble half of the ricotta into a pan with 3 tablespoons of oil, pepper and 1 ladle of the pasta cooking water. Add 2 tablespoons of drained capers and the grated rind of 1 lemon. Break the breadsticks into sesame seeds. Drain the pasta and stir in the pan with the ricotta. Serve it adding the remaining ricotta, the crumbled breadsticks, other grated lemon rind, a drizzle of raw oil and small leaves of lemon grass.
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