feed me classics
Recipe: Roman pasta with spring vegetables
Traditional Italian recipes with a modern twist: the new cookbook Big Mamma’s Cucina Popolare is full of them. Big Mamma’s Italian chefs cook according to their mamas’ traditions, but with a contemporary signature. Like this typical Roman pasta with spring vegetables.
door Lauretta Baarends
How to make Roman pasta with spring vegetables
- Cut the guanciale into strips approximately 2 cm wide. Clean the artichokes. Break off the stem, remove the tough fibres from the bottom and remove the leaves by hand. Remove the choke. Wash the artichoke hearts in clean water. Cut them lengthwise into thin slices.
- Blanch the peas and broad beans for 1 minute in salted, boiling water.
- Heat the olive oil in a frying pan over high heat and render the guanciale for 10 minutes. Add the artichokes and fry them for 5 minutes.
- Add the spring onion, reduce the heat to medium-high and fry the guanciale and vegetables for another 10 minutes.
- Meanwhile, cook the tonnarelli until tender in salted, boiling water in a large pan.
- While the pasta is cooking, take a ladleful of the boiling water and pour it into the frying pan. Turn up the heat and stir well to create a sauce.
- Drain the pasta as soon as it is al dente and immediately add it to the vegetable sauce in the frying pan.
- Add the broad beans and peas and mix using the mantecare method.
- Serve the vignarola sprinkled with pecorino and mint leaves. Enjoy your meal!
Title: Big Mamma’s Cucina Popolare
Author: Big Mamma
Price: €35
Publisher: Good Cook
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