Spaghetti with wild greens and ricotta (Spaghetti con verdure di campo e ricotta) from Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie by Fabrizia Lanza and Kate Winslow

  • bucatini pasta
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  • ricotta cheese
  • Show all ingredients...

  • EYB Comments

    Can substitute Swiss chard, kale, broccoli rabe, mustard greens, dandelion greens, spinach, arugula, or escarole for wild greens; spaghetti pasta for bucatini pasta; and the book's "Ricotta infornata" recipe or ricotta salata for pecorino cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swiss chard, kale, broccoli rabe, mustard greens, dandelion greens, spinach, arugula, or escarole for wild greens; spaghetti pasta for bucatini pasta; and the book's "Ricotta infornata" recipe or ricotta salata for pecorino cheese.

  • TrishaCP on June 07, 2018

    Absolutely delicious. I made a half recipe with a large bunch of lacinato kale. I needed to cook it about 20 minutes to get it properly softened. In that time, the onions had time to caramelize nicely. The ricotta added a nice creamy pop at the end.

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