Penne Vegetariane


– 320 g penne
– 500 g Swiss chard
– 350 g ricotta cheese
– 60 g chopped walnuts
– 2 eggs
– Parmesan cheese
– 2 cups milk
– 3 tablespoons flour
– 2 cloves garlic
– Sage, parsley, marjoram and nutmeg
– 50 g butter
– Salt and pepper

How to make the Penne Vegetariane:

Boil a few minutes to clean the chard. Drain and cut them in little pieces. Pick a holster and add the ricotta and 1 beaten egg, a pinch of salt, a sprinkle of pepper and a little grated nutmeg. Add another 2 tablespoons of chopped herbs, Parmesan cheese and 1 tablespoon finely chopped garlic. Cook ziti Campania, drain al dente, then arrange them into a mold greased rectangular base, aligning well alongside and close. Cover with a layer of filling. Ask the butter in a saucepan, melt foul and dust the flour. Thoroughly mix the batter made and diluted with milk, pour a little at a time. Salt. When the mixture reaches a boil, quickly build the second egg, the remaining grated cheese, a bit of nutmeg and chopped kernels.

Pour the cream over cannelloni and immediately goes into the mold in a preheated oven at 200 degrees for 30 minutes. You can vary the recipe by replacing the beets with seasonal vegetables such as spinach, asparagus, beans, peas or zucchini

Regional recipe from Campania

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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