Wide Pasta Ribbons with Springtime SaucePappardelle con Frittedda
- 350g pappardelle
- Salt and pepper
- Freshly grated Parmesan (optional)
- 8 small artichokes
- 300g asparagus
- 300g white young onions, peeled and finely sliced
- 300g podded tender broad beans
- 200g podded tender garden beans
- 6 tbsp olive oil
- 100ml water
- 3 tbsp coarsely chopped parsley
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.
To make this sauce, firstly prepare the artichokes by removing the tough outer leaves and trip 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 salted 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.
This recipe is from Antonio Carluccio’s Simple Cooking