Bottoni Ripieni con Erbe Selvatiche, Fave e Pecorino

Bottoni ripieni con erbe selvatiche, fave e pecorino is a stuffed pasta dish from the Tuscan culinary tradition, particularly associated with the Chianti region. The name refers to the large, button-shaped pasta parcels, or bottoni, which are filled with a mixture of wild herbs, fresh fava beans, and aged pecorino cheese. This combination reflects the springtime landscape of Tuscany, where wild greens like borage, nettles, or chicory are foraged alongside the first broad beans of the season. The filling is typically bound with sheep’s-milk ricotta or extra pecorino, while the pasta is made from a simple egg dough. A great version achieves a delicate balance: the mild sweetness of the fave, the earthy bitterness of the wild herbs, and the salty tang of pecorino must all remain distinct yet harmonious. The pasta should be tender but firm enough to hold the filling, and the dish is often finished with a light butter-and-sage sauce or a drizzle of extra-virgin olive oil to avoid overwhelming the ingredients. At Osteria di Villa San Michele in Lucolena, Italia, the dish is served as part of the “Sentieri Golosi” menu, which showcases seasonal, foraged ingredients from the surrounding hills. Regional variations might substitute other spring greens—such as spinach, chard, or wild asparagus—or use ricotta in place of pecorino for a milder profile. Some versions add a touch of lemon zest or nutmeg to brighten the filling. The dish epitomizes the cucina povera philosophy, elevating humble wild plants and legumes into refined pasta fare.