Farmsteady

✨ GIVEAWAY TIME! ✨
We loved making (and eating) the Broccoli Rabe & Ricotta Tart from ’s new cookbook, Vegetables the Italian Way so much that we want to share the fun (and convince you to make some homemade ricotta too!)

One lucky winner will receive:
📚 A copy of Vegetables the Italian Way
🧀 A FarmSteady Italian Fresh Cheese Making Kit

Here’s how to enter:
1️⃣ Follow
2️⃣ Like this post
3️⃣ Tag a vegetable-loving friend (each tag = one entry)

Giveaway closes Sunday, 5/3 at midnight ET. Winner announced Monday, 5/4 in our stories. U.S. only. Book published by . Not affiliated with Instagram.

When we spotted this ricotta and broccoli rabe tart in ’s brand-new cookbook, Vegetables the Italian Way, we just had to try it.

The filling is a mix of broccoli rabe, leeks, three cheeses, and a ton of fresh herbs. The ricotta is homemade because that’s what we do. And the dough goes in the fridge the night before so it rolls out easy the next day.

And don’t worry. Lattices look terrifying. They’re actually quite easy. And they earn you the awe of all your guests. 🌿

This tart is total perfection. Now we want to make every recipe in the book.

Comment Recipe, and we’ll DM it to you.

Turns out my nostalgia for spaghetti o’s is mostly about the shape… not the taste.

So we made them from scratch.

Tiny semolina pasta o’s, a quick tomato-butter sauce, and heaps of parmesan. A little extra work up front, but so worth it.