Mezzi pennoni lisci with ‘frittedda’

  • Difficulty


  • 350 g0SX0138
  • 150 g shelled broad beans
  • 150 g shelled peas
  • 2 artichokes
  • 1 onion
  • 3 mint leaves
  • 1 lemon
  • salt and pepper
Mezzi Pennoni Lisci n° 138


Clean the artichokes removing the stalk, the tougher and pointy leaves. Slice them in half and chop into thin segments, soak them in water with lemon juice. Blanch the broad beans in boiling salted water, peel them and set them aside.Finely chop the onion and fry until soft but not golden in a pan with a dash of olive oil, add the artichoke and brown for two minutes stirring with a wooden spoon. Add the peas, the brad beans and brown, then add ½ glass of water, season with salt and pepper, cover the pan and simmer over a medium heat for 20 minutes.Finely sprinkle the mint chopped into strips. Bring to the boil plenty of salted water, toss the pasta in and drain it al dente. Sprinkle with frittedda" and serve warm."