Pennoni with charcoal and ricotta |

Pennoni with charcoal and ricotta

Katarina Poljak

The gentle "Befana" inspired this pasta recipe. In Italy, January 6th is celebrated as the "Befana" when an old lady, sort of a good witch, come to the children's home with gifts. She brings candies for well-behaved kids, whilst naughty kids get a lump of charcoal. Traditionally, all kids may expect to find a lump of coal in their stockings (rock candy made black with caramel colouring "white coal") as every child has sometimes been bad during the past year. However, nowadays, "white charcoal" is also replaced by cheese.

You will enjoy this unusual, easy and quick pasta recipe.

Portions: 4 to 6 people


  • 500 g Pennoni Il Cappelli
  • 8 to 10 charcoal tablets
  • garlic
  • extra virgin olive oil
  • salt
  • hot pepper
  • salted ricotta cheese


  1. Boil the pennoni until they are al dente.
  2. Prepare cream with garlic, oil, hot pepper (optional), and some charcoal mixed with a bit of cooking water.
  3. Sautè drained pennoni with the prepared mixture.
  4. Stir vigorously in the pan.
  5. Plate it and top it up generously with grated salted ricotta.

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