19 nov 2009

Fusilli with artichokes and bacon


500 g of fresh fusilli
4 artichokes
250 grams of peas
100 grams of bacon
salt, pepper and chilli
3 tablespoons white wine
100 gr grated pecorino cheese
chopped parsley


In a large skillet, sauté garlic in oil, add the peas, salt and pepper and cook for about 5 minutes, add the artichokes, cleaned and sliced, after about 5 minutes add the wine, the chili parsley and continue cooking. Finally add the bacon. Drain the fusilli cooked in salt water and pour into the pan, handle, and sprinkle with grated pecorino cheese and pepper.

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