Mezzi Canneroni Rigati with broad beans and peas
- 350 g PGI Gragnano Mezzi Canneroni Rigati
- 200 g Broad beans
- 200 g peas
- 50 g Bacon
- 1 Onion
- 50 g PDO Pecorino Romano cheese
- to taste Vegetable broth
- 60 cl White wine
- to taste EVO oil
- to taste Salt and pepper
Sauté the chopped onion with a drizzle of oil and deglaze with the white wine. Add the coarsely chopped pancetta and let it brown. Then add the previously blanched and peeled broad beans and peas and incorporate the vegetable broth.
Put the PGI Gragnano Mezzi Canneroni Rigati in abundant salted water, drain it al dente and mix it with the prepared sauce. Serve with a drizzle of oil and Pecorino flakes.
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