Method   Cook the pasta in plenty salted, boiling water, in the mean time wash the marjoram and chop finely. Drain the cooked pasta “al dente”. Lightly heat delicately the extra virgin olive oil, together with the marjoram and break-up the fresh ricotta. Toss the pasta in the olive oil and marjoram, add the ricotta cheese, the freshly grinded pepper and the Parmesan cheese. Service the pasta quite hot.

Cook the chick-peas in salted water and then blend in the mixer with a little of the cooking liquid. Add the extra virgin olive oil, always blending until the mixture is soft and frothy. If necessary add the sliced bread to thicken the mixture. Add salt and pepper and put into the refrigerator. Place in a soup terrine before serving together with the hot bread croutons (crostini).