Cannarozzetti with Olaci

Boil the olaci in water until tender, without overcooking. Drain them when the leaves are soft and easy to handle, then let them cool enough to squeeze them easily.

Squeeze the olaci carefully, eliminating as much water as possible, then chop them with the mezzalunaCut them into even pieces: a fine but not completely creamy consistency will allow the vegetables to distribute well in the dressing.

Heat the extra virgin olive oil in skillet and add the guanciale lean together with chopped onion. Gently sauté over medium heat until the onion becomes soft and the guanciale it acquires a light golden brown, without burning the aromas.

Add the chopped olaci to the soffritto and let them flavor for a short time. Stir continuously: the mixture it's ready when the vegetables are well mixed with the guanciale and onion, with a clear aroma and reduced humidity.

Add the ricotta to the skillet and mix the seasoning carefully. Work the mixture until the ricotta is evenly distributed and forms a creamy consistency, without obvious lumps and without leaving any dry vegetable parts.

Bring to a boil plenty of salted water and boil the cannarozzetti, preferably not too large. Drain them when they are well cooked. al dente: they must maintain a firm consistency, because they will complete cooking during the sautéing skillet.

Pour the well-drained pasta into the skillet with the mixture of olaci and ricotta. Sauté everything for about two minutes, stirring gently, until the sauce coats the cannarozzetti and the dish appears smooth and creamy.

Spread the cannarozzetti on the pecorino Add grated cheese and mix briefly, or sprinkle directly onto plates. Serve when the cheese is evenly distributed and the sauce maintains a soft, enveloping consistency.