Those who know me know how strongly I stand against food waste and how important it is to create dishes accessible to everyone with easily available ingredients. When ideas are lacking and you’re still undecided about lunch, sometimes it’s enough to get inspired by what you already have simply in the fridge! This is how this first course was born, which in its simplicity is a hymn to creative reuse! It actually contains a trio of ingredients that, even if in this case recycled, are the essence of many delicious dishes: very fresh sheep ricotta from the Nebrodi, Pantelleria capers and organic lemon zest from Sicily. All Sicilian ingredients, by the way, that I am proud of! A triumph of flavors and aromas given by the quality of the products expertly mixed! I also enriched the ricotta cream with “tumazzu“, a PDO pecorino produced exclusively with local sheep’s milk from Sicily. Of course you can replace it with any aged cheese from your area. You won’t even need to sauté anything. You will only need a large bowl and a pot, and in a few minutes — the cooking time of the pasta — lunch is served!

Other simple and genuine first-course recipes you might like: