Anelletti Pastina with Ricotta Salata
Anelletti Pastina with Ricotta Salata and... fresh black pepper!
- Cook the Anelletti in salted water until it is al dente.
- Drain most of the water but leave some to make the pastina soupy.
- Plate the pastina and add a generous drizzle of EV olive oil and a good amount of shavings of Ricotta Salata.
- Sprinkle fresh black pepper and... enjoy!
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If you are making it for children... leave the black pepper out!