Ingredients 500 gr. 2 artichoke hearts, asparagus
50 gr. sweet bacon shallot
extra virgin olive oil salt
Clean the asparagus, removing the final part of the woody stem and scrape a bit more 'with a potato peeler, wash and cut into rounds, leaving the tips intact.
Clean the artichokes and cut into thin slices, soak them in acidulated water, rinse well.
In a large frying pan or preferably a wok, heat the shallots, finely chopped oil, add the bacon and fry. Add the vegetables and sauté briefly, season with salt and add half cup water, cover and cook over medium heat for 15-20 minutes. In
Meanwhile cook the pasta, best pasta without egg, drain with a slotted spoon and go directly to the sauce on the stove and whisk well.
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