Mezzi tufoli with peas and lard

  • 1


  • 350 g0SX0030
  • 1 leek
  • 70 g one slice lard
  • 1 small bunch Italian parsley
  • 2 tbsp grated Parmesan cheese
  • salt and pepper
Mezzi Tufoli n° 30


Clean the leek removing the roots and the tougher leaves, rinse it and slice it into strips. Dice the lard and place it aside. Chop the parsley then place the leek in a pan with a dash of oil and fry until soft and before it colours add the diced lard until brown.Add the peas and fry for 2 minutes, add a pinch of salt and a grind of pepper, ladle some warm water over the leek mix and simmer for 10-15 minutes stirring with a wooden spoon. In the meanwhile cook the pasta in plenty of boiling salted water. Drain it al dente, dress it with the pea and lard ragù, sprinkle with parmesan and parsley and serve.