In a frying pan, lightly fry the garlic in the oil; add the tomatoes and season with salt. Put the lid on the pan and cook over a moderate heat for approximately 10 minutes, then remove the lid, squash the tomatoes with a fork and allow them to cook for another 2-3 minutes. Once the sauce has cooked and thickened, pass it through a food mill and then add the basil leaves (ripped up by hand), the ricotta lightly beaten with a fork or lightly blended, and the grated pecorino. Stir together rapidly, seasoning with salt to taste and immediately turn off the heat (the ricotta should not cook further).

Rosalina is a delicate sauce, with an appealing flavour, which was created at the Fattoria due to the habit of using fresh ricotta cheese to dress and enrich pasta, pizza, focaccia and desserts. Tomato sauce combined with delicate sheep’s milk cheese was very successful and Rosalina – the nickname given to it due to its colour, “rosa”, which means pink in Italian – became a favourite in the kitchen. It’s also excellent for dressing pasta baked “au gratin” (with grated cheese and béchamel sauce). A few tablespoons of this sauce on a pizza add a touch of original, creamy flavour. Fried or scrambled eggs become tastier cooked in Rosalina, heated up well first, and it’s can also be used as a filling for pancakes or an omelette.