Ristorante Da Ottavio
Ingredients and quantities

Quantities for 8 people:

For the sauce

  • 100g bladder campion
  • 50g puréed tomato
  • 20g finely chopped onion
  • 3 tablespoons olive oil
  • 1 glass water

For the “grated” pasta

  • 100g breadcrumbs
  • 50g grated Parmesan cheese
  • 50g flour
  • 2 whole eggs
  • nutmeg
  • salt

  • Parmesan cheese and olive oil
Accompanying wines:
Romagna DOC Sangiovese

“Grated” pasta in bladder campion broth

Type of recipe: First courses


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Preparation method:

For the sauce: gently fry the chopped onion in the extra-virgin olive oil then add the chopped bladder campion, puréed tomato and water. Bring to the boil.

For the “grated” pasta: mix together all the ingredients to form a hard dough that will then be passed through a grater, allowing the “grated” pasta to fall into a dish.

Bring a pan of water to the boil and drop in the “grated” pasta. Remove from the heat and add the previously prepared sauce. The result should be similar to a pasta soup. Before serving, drizzle over a little olive oil and some grated Parmesan cheese.



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