Trilli from Vallesaccarda

Ingredients for 4 people

  • 500 g of triilli pasta from Vallesaccarda
  • 600 grams of chopped cabbage
  • boiled and salted
  • 1 kg of peeled tomatoes
  • ½ onion
  • 4 tablespoons of extra virgin olive oil
  • hard ricotta
  • basil
  • salt
  • chilli


Brown the onion and chilli in oil, add tomatoes, basil, salt and cook for about 30 min. Boil the triilli in salted water and drain and add to the sauce. Serve on a layer of hot cabbage and sprinkle everything with ricotta flakes.

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