Pasta with saffron and spring vegetables. A paste smarter’ and friend of the line, made with many spring vegetables, Asparagus, peas and beans, and with the latest artichokes. Saffron makes it colourful and sweetly aromatic, and the Mint refreshes. I used a typical Sicilian format, anelletti. The pasta is simply boiled and dressed with a little’ butter and lots of buttery cooking water and then with pecorino: I laid on a bed of artichokes, so he eats even a little’ less, and topped with all the other vegetables. A way for smaller appetites without noticing.
Ingredients for 4 people:
- 300 grams of little rings
- 6 artichoke
- 12 asparagus
- 600 grams of shelling beans
- 350 grams of shelling peas
- a sachet of Saffron or a handful of Saffron pistils
- 40 grams butter
- 60 grams of grated pecorino cheese Dop
- salt and pepper
- extra virgin olive oil as required
- a handful of fresh mint
Wash and clean the artichokes, leaving only the heart and soak them in water acidulated with lemon juice for 10 minutes. Cut artichoke hearts in half and then into slices and stew in a pan with a drizzle of olive oil and a little warm water.
Add salt and cook for 8-10 minutes, so they stay crunchy. Set them aside. Shelling beans and peas and skip these vegetables in the pan with the same procedure of artichokes: a little oil, lukewarm water, salt and pepper. Clean the asparagus by cutting into pieces the stem and leaving intact the spikes and sauté even asparagus, both the stems into pieces is the tips, I once cooked put aside for the garnish.
Boil the little rings in salted water in which you put the Saffron: take a beautiful deep yellow colour. Schoolgirls anelletti al dente setting aside a cup of the cooking water and toss in a pan with butter and cooking water: combine the beans, the peas and asparagus stalks and whip with pecorino.
Serve the pasta using a dough cutter: make a layer of artichokes, then one of pasta, Garnish with asparagus and sprinkle with a little’ cheese and freshly ground black pepper.
THE PAIRING: with this first plate spring flavours we recommend a Vitovska, wine comes from grapes grown in the vineyards of the karst that returns an elegant white, straw yellow, bouquet of flowers, with a dry taste and a slightly bitter finish reminiscent of almonds.