For the pastry, knead together the ricotta cheese with the soft diced butter until it forms a cream. Add the flour and mix until the flour is absorbed, transfer to a floured work surface and roll out the dough forming a rectangle, fold it into 3 and place in the refrigerator to firm up for 60 minutes. Take the dough again and roll it out thin, divide into two parts. On one of the two parts spread the basil sauce and sprinkle with Parmesan cheese and pepper to taste, cover with the second layer of dough and press down lightly so that it adheres well. Cut strips about 1 centimeter wide, roll them over themselves forming a twist. Place the breadsticks on a baking sheet covered with parchment paper and bake at 180°C for 15 minutes or until golden brown. Serve warm or lukewarm; the breadsticks once cold can be frozen. Packaged puff pastry or brisè dough can be used to speed up the recipe. The recipe can be customized by using peperoncino or pecorino cheese instead of parmesan, also instead of basil sauce you can use Almaverde Bio pesto.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”