Antonio Carluccio's pasta ribbons recipe

Recipes

Antonio Carluccio
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Antonio Carluccio's pasta ribbons recipe

‘Pappardelle con Frittedda’ – Frittedda in the Sicilian dialect, means a stew of asparagus, young onions, small broad beans, peas and artichokes, all of which are in season between March and April. It makes an excellent sauce for the largest size of pasta ribbon, pappardelle.

Ingredients

350 g Pappardelle
1 Good pinch of salt and pepper
2 tbsp Freshly grated parmesan (optional)
8 Small artichokes
300 g Asparagus
300 g White young onions, peeled and finely sliced
300 g Podded tender broad beans
200 g Podded tender garden peas
6 tbsp Olive oil
100 ml Water
3 tbsp Coarsely chopped parsely

12.3 oz Pappardelle
1 Good pinch of salt and pepper
2 tbsp Freshly grated parmesan (optional)
8 Small artichokes
10.6 oz Asparagus
10.6 oz White young onions, peeled and finely sliced
10.6 oz Podded tender broad beans
7.1 oz Podded tender garden peas
6 tbsp Olive oil
3.5 fl oz Water
3 tbsp Coarsely chopped parsely

12.3 oz Pappardelle
1 Good pinch of salt and pepper
2 tbsp Freshly grated parmesan (optional)
8 Small artichokes
10.6 oz Asparagus
10.6 oz White young onions, peeled and finely sliced
10.6 oz Podded tender broad beans
7.1 oz Podded tender garden peas
6 tbsp Olive oil
0.4 cup Water
3 tbsp Coarsely chopped parsely

Details

Cuisine: Italian
Recipe Type: Main
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4

Step-by-step

To make the sauce, first prepare the artichokes be removing the tough outer leaves and trim the base of the stems. With a sharp knife, trim the tips of the leaves, leaving only the tender parts. Cut into quarters and remove any choke.
Put all the vegetables in a large saucepan with the oil and water. Cook gently for 20 minutes then, when you are sure everything is cooked, add some salt and pepper and the parsley. Mix well.
In a saucepan of boiling water, cook the pasta until al dente, about 7-8 minutes. Drain and mix with the sauce. Sprinkle with Parmesan cheese, if desired, and serve.

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Taken from Antonio Carluccio's Simple Cooking

Published by Quadrille