Pasta with Artichokes, Broad Beans and Peas (Cannolicchi con Fritella)

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Pasta with Artichokes, Broad Beans and Peas (Cannolicchi con Fritella)

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<RcpE name= " Pasta with Artichokes, Broad Beans and Peas (Cannolicchi con

Fritella) " author= " Antonio Carluccio " >

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* Exported from MasterCook *

 

Pasta with Artichokes, Broad Beans and Peas (Cannolicchi con

Fritella)

 

Recipe By :Antonio Carluccio

Serving Size : 4 Preparation Time :0:00

Categories : Main Course Pasta

Savoury Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tbsps extra virgin olive oil

200 g onions -- (7 oz) finely sliced

8 tender artichoke hearts

200 g young peas -- (7 oz) shelled weigh

2 tbsps coarsely chopped fresh parsley

400 g cannolicchi (long macaroni) -- (14 oz) or macaroni

salt and freshly ground black pepper

freshly grated Parmesan cheese -- to serve

 

Heat the olive oil in a pan, add the onions and fry gently until softened.

Meanwhile, prepare the artichokes: cut the top third off each one and

discard the tough outer leaves until you reach the tender heart. Peel the

stems, then cut the artichokes into quarters, scraping away the chokes if

they are large. Add the artichokes, peas, broad beans and a glass of water

to the pan. Cover and cook for 15 mintues, stirring from time to time and

adding a little more water if the mixture becomes dry. Add the parsley and

some seasoning and cook for a further 5 mintues, until the vegetables are

tender.

 

Cook the pasta in plenty of boiling salted water until al dente. Drain,

reserving a little of the cooking water. Add the pasta and reserved cooking

water to the vegetables and mix well. Serve with grated Parmesan cheese.

 

Cuisine:

" Sicilian "

Source:

" Antonio Carluccio's Southern Italian Feast "

S(ISBN):

" 0-563-38393-3 "

Copyright:

" © Antonio Carluccio 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 196 Calories (kcal); 20g Total Fat; (91% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat;

0 Other Carbohydrates

 

NOTES : A typical Sicilian pasta dish combining an unusual pasta shape with

an interesting sauce. Fritella, the pride of Palermo, can be made in

different ways but always uses the best springtime produce such as fresh

peas, broad beans and artichokes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Main Course

</CatT>

<CatT>

Pasta

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " extra virgin olive oil " unit= " tbsps " qty= " 6 " ></IngR>

<IngR name= " onions " unit= " g " qty= " 200 " >

<IPrp>

(7 oz) finely sliced

</IPrp>

</IngR>

<IngR name= " tender artichoke hearts " qty= " 8 " ></IngR>

<IngR name= " young peas " unit= " g " qty= " 200 " >

<IPrp>

(7 oz) shelled weight

</IPrp>

</IngR>

<IngR name= " coarsely chopped fresh parsley " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " cannolicchi (long macaroni) " unit= " g " qty= " 400 " >

<IPrp>

(14 oz) or macaroni

</IPrp>

</IngR>

<IngR name= " salt and freshly ground black pepper " ></IngR>

<IngR name= " freshly grated Parmesan cheese " >

<IPrp>

to serve

</IPrp>

</IngR>

<DirS>

<DirT>

Heat the olive oil in a pan, add the onions and fry gently until softened.

Meanwhile, prepare the artichokes: cut the top third off each one and

discard the tough outer leaves until you reach the tender heart. Peel the

stems, then cut the artichokes into quarters, scraping away the chokes if

they are large. Add the artichokes, peas, broad beans and a glass of water

to the pan. Cover and cook for 15 mintues, stirring from time to time and

adding a little more water if the mixture becomes dry. Add the parsley and

some seasoning and cook for a further 5 mintues, until the vegetables are

tender.

</DirT>

<DirT>

Cook the pasta in plenty of boiling salted water until al dente. Drain,

reserving a little of the cooking water. Add the pasta and reserved cooking

water to the vegetables and mix well. Serve with grated Parmesan cheese.

</DirT>

</DirS>

<Natn>

Sicilian

</Natn>

<Srce>

Antonio Carluccio & apos;s Southern Italian Feast

</Srce>

<AltS label= " ISBN " source= " 0-563-38393-3 " />

<CpyR>

© Antonio Carluccio 1998

</CpyR>

<Note>

A typical Sicilian pasta dish combining an unusual pasta shape with an

interesting sauce. Fritella, the pride of Palermo, can be made in different

ways but always uses the best springtime produce such as fresh peas, broad

beans and artichokes.

</Note>

</RcpE></mx2>

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