Ditalini e Ceci with Salted Ricotta & Cavolo Nero

Chickpeas are simmered slowly with rosemary, garlic, and a splash of white wine until they soften into a thick, velvety sauce that feels just right for cooler days. Half are blended for creaminess, while the rest keep their bite for texture. We pair this with ditalini, a small pasta that soaks up the sauce beautifully, giving each forkful a hearty, warming feel. Salted ricotta adds savoury depth, with a drizzle of Cavolo Nero, it is a simple but deeply satisfying dish.