Version 4 Spaghetti Aglio, Olio e Peperoncino tweaked by a Crunch Factor

This being the fourth in succession of the Aglio, Olio e Peperoncino let’s just call the recipe AOP at this stage.   As stated previously, AOP has to be the second simplest pasta dish to make (the first is pasta seasoned with just butter and parmesan).  Even so, it requires a little bit of attention.

OLIVE OIL – The best olive oil you can muster.

GARLIC  – The thinly sliced garlic must ‘stew’, turn golden, and not burn, in plenty of olive oil.  That’s why it is a good idea to heat it over a low heat.  It can be cooked until it is almost brown if you prefer a stronger taste (this is very old school).

PARSELY – The parsely delivers best if it is a) finely chopped and b) also cooked in the olive oil.  I have been known to do neither thing, and just strew a bit of roughly chopped parsely over the cooked and seasoned pasta just before devouring it.  It is still good but, as I said, finely chopping it and letting it sauté in the olive oil takes the recipe to another level.

CHILLI – Dried chilli flakes … as much or as little as you like.  This ingredient also benefits from being included in the recipe from the word go.

PASTA – The ideal spouse for this pasta seasoning, it’s crowning glory, is Spaghetti.

Today’s variation features toasted bread crumbs, just for the fun of it, just for the added frisson of crunch in our mouth-feel.  Except that I didn’t have any bread crumbs to toast. Oh woe is me! Or rather woe would have been me had I not been able to resort to a little trick that is becoming very popular in Italy at the moment.  I don’t know whether you’ve heard of Taralli that hail from Puglia and other parts of Souther Italy?  The closest description I can come up with is  “teensy bagels”.   They are served as snacks at all times of the day and it’s always handy to have some around.  Warning: despite being somewhat bland in taste they are nevertheless very more-ish.

 

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So, if you’ve been reading the other posts on AOP you know the drill by now.

IMG_2130Chilli and garlic in plenty of olive oil and don’t let it burn.

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While that’s happening, finely chop some parsely and ‘pulverize’ one or two of the taralli (the little mound you see on the right).  I used a meat pounder to obtain the desired texture.

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I then added the chopped parsely and let it cook for very little time, let’s say one minute?

IMG_2133I took the pan off the heat and removed as much of the garlic as I could find.  You don’t have to do this.  And I personally wouldn’t bother normally but it was just one of those things you do, on a whim, for a very late Sunday lunch when making AOP for my daughter who’d had a late night the night before.

IMG_2134When the pasta was almost cooked and ready to be drained, I put the pan back on the heat and toasted the crushed taralli.  This is a terrible photo, I apologise, but trust me: the ‘stuff’ in the middle is the crushed taralli.

IMG_2135Then in went the cooked spaghetti.

IMG_2136I had to add some of the cooking water to finish the dish off, to get the right texture (and taste).  A bit of tossing went on too but I was unable to photograph that.

IMG_2137And just before serving I added a further sprinling of taralli (that I had toasted in a separate pan).

There you go.  Very nice too.

I would definitely recommend cooking the parsely in the olive oil from the start, whichever of the four AOP recipes you might like to try out some time.

For the rest … Passover and Easter are coming up soon.

Auguri!  Greetings to you all and carry on cooking !

Below is a link to another post concerning the use of toasted breadcrumbs on pasta:

https://myhomefoodthatsamore.wordpress.com/2013/07/02/the-crunch-factor-in-pasta-the-game-of-love/

 

 

When Life Hands you Cod (Baccalà)

Making lemonade with lemons is easy enough but what does one do when one is handed cod, and FROZEN dried cod at that, aha?

Actually, frozen dried cod is sheer bliss — and sssshhh! don’t say I said so to the fresh-fish police of whom I am an honoured member.  Dried cod or salt cod that hails from Northern freezing cold seas is known as “baccalà” in Italian and became a staple fish dish all over the Peninsula, even in cities such as Naples and Venice that live upon the sea, and certainly would not need to import fish from the waters of Scandinavia.  Over centuries, each region of Italy has developed its own approach to this fish and so, ironically, it might even be the most ‘Italian’ fish of them all.  Again, don’t say I said so.  (We Italians are very proprietorial about our recipes and perish the thought that an Italian recipe might rely on a foreign influence, puah!)

But back to cold-chain basics and the ease of the freeze.

I knew I would not have time to shop one evening last week and rummaged around in my freezer until my aching blue-tinged hand chanced upon a large fillet of frozen baccalà.  I removed it and popped it into a large bowl, poured water over it and left home only to return eight hours later.  Sigh.  To be  honest I was not in one of my gleeful “let’s make a great dinner out of nothing” moods.  Quite the opposite.  And sometimes, that’s when magic happens in the kitchen.  Full of resolve, hands on hip, mentally defying the idiocy of wanting to attempt such an undertaking at 8:30 p.m., I set about cooking three separate recipes with said one fillet of now defrosted baccalà.

See for yourselves.

P.S.  It’s a good job my husband is a patient man.  Also, that he likes to watch current affairs on TV while I concoct dinner.  So I would like to dedicate this post to him and also to Mr Victor Hazan, whom I know appreciates fish over meat.

I sliced the fillet into three.

First recipe was “Mantecato di Baccalà”, known as brandade in French.  Basically, it’s just a puré of the fish, and nice to eat with toast for instance.

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I placed the cod in a small pan, adding enough milk to cover it, and slices of both lemon and orange zest.  Bring the milk to the boil and then drain the fish.

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You can see the lemon and orange in the photo, which are to be removed at this stage. Add one clove of very thinly sliced garlic, some chives, and a good dollop of olive oil.

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Blend the fish and keep adding the olive oil until you reach the right consistency.  Taste and see whether you need to add a little bit of salt? Definitely a twist of white pepper.  I ended up adding a wee wee dribble of milk too, for extra smoothness. Done!

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And that’s how I served the brandade, eventually, surrounded by other goodies.  More about them later.

RECIPE NUMBER TWO – Braised cod with vanilla

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I began by chopping an onion, quite roughly at that, and browning it in a saucepan over quite a high heat (I was in a hurry remember?) and adding some chopped up tomatoes after a while. A good sprinkling of salt, naturally.  I then added a vanilla pod and some olives to the sauce before deftly laying in the cod pieces, last.

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It does not take long to cook the cod.  You can see the vanilla pod in the photo above.  The vanilla makes all the difference to the tomato sauce, rendering it more ‘interesting’ in a subtle way.  Also, it would seem I added some fresh rosemary for freshness.

RECIPE NUMBER THREE – FRIED COD

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I wanted to fry the cod in batter, basically because I was going to fry some florets of previously cooked broccoli in batter too.  As all my friends and family know, I am an FFF: a fried food fanatic.  So … as to the batter … normally I make it another way.  On this last occasion I worked backwords.  I poured one cup of water into a bowl and added an egg, and whisked everything up.  I then added flour, by and by, until I reached the consistency of batter that I wanted.  A little dribble of olive oil and an ice cube to get it nice and cold and voilà – batter at the ready.

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I dredged the chunks of cod in some flour.

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I then dunked them in the batter.

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And finally fried the cod and the broccoli florets.

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Fried foods are eaten best hot, which is why I cooked them last.

So just for a recap, here are some more photos:

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Brandade surrounded  by fried cod, fried broccoli and red pepper (yes, I cooked some red pepper too, it was in the fridge looking very lonely).

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Vanilla enhanced braised cod.  By the way don’t you just love this ceramic dish? It’s a creation of Cassandra Wainhouse, who used to have a gorgeous shop in San Gimignano.

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For crunch factor, I quickly fried some phyllo pastry just before we sat down.  It looks like mess, yes, but it worked a treat (I love this ceramic dish too – this one is from Ceramicarte in Certaldo, where Judy Witts Francini lives).

So there … cod is a wonderful fish to play around with, even when it’s frozen.  Take a look at other recipes I toyed around with in the past, perhaps some will grab your fancy:

https://myhomefoodthatsamore.wordpress.com/2011/03/31/mantecato-di-baccala-and-brandade-and-quenelles/

https://myhomefoodthatsamore.wordpress.com/2011/03/31/a-spinach-appetizer-with-salt-cod-quenelles-and-fried-polenta-cubes/

https://myhomefoodthatsamore.wordpress.com/2011/11/30/salt-cod-anonymous/

How to Hack a Caponata di Melanzane: Sweet and Sour Aubergine Recipe

I think the best way to hack a caponata is to get someone else to make one for you but he or she has to be trustworthy.  A caponata made without love can be a very disappointing affair.  I am not a goody goody, by the way, and rely on tricks and tips and short-cuts to make life run more smoothly, but when it comes to certain dishes there can be no cutting of corners.

I started out well enough, in an Eiffel Tower kind of way.

IMG_9474I cut up some aubergines/eggplant into chunks, sprinkled salt over them and placed a plate and weight over them to help their inner liquid demon ooze out more readily. By the way, the Le Creuset-type cast iron saucepan you see?  Slightly battered.  So sad, I dropped it the other day and was on the brink of throwing it away but just couldn’t find the heart to do so because it had belonged to my Swedish grandmother and so it is easily close to being 100 years old.  It can continue to be used in other ways.

IMG_9476IMG_9477I had left the aubergines to sweat for at least an hour and this is how much ‘stuff’ they released.

 

Time to rince the aubergine chunks thoroughly, to rid them of the salt.

IMG_9480Time to squeeze the water out of them.  This can be a bit of a pallaver so another good hack is to find an obliging husband to do this manly job for you.

Now the whole point of salting the aubergines is to make frying them a happy affair: they will not absorb too much oil and their texture will be more pleasing.  So, give yourself brownie points for not skipping this important step.

Off I went out then and did whatever it was I went out to do BUT I took an awful long time doing it.  Hence,  when I came home, it was late and supper had to be made and I was tired and was in no mood for frying these aubergines. Which is what is required of a true, proper Caponata di Melanzane. After a bit of head scratching and huffing and puffing and chiding myself for wanting to attempt a caponata on a busy day, I decided to go maverick.  Be a caponata iconoclast! I told myself.

IMG_9481I lay the chunks on a pyrex dish and dribbled some nice olive oil and sprinkled a little bit of  salt and … yes, you guessed it.  I put them in the oven to cook.  (Where’s that icon for the palms of both hands resting on both cheeks in a show of amazement?).  UNHEARD OF!

IMG_9484They cooked in the oven at 180°C for about 40 minutes.

IMG_9504When they cooled down, I covered them in plastic wrap and put them in the fridge.  I was exhausted and went to bed.

THE NEXT DAY

img_9584.jpgI placed 4 tablespoons of sugar in a small pan and poured white wine vinegar to cover it by more than 1 inch.  Cook the vinegar until the sugar melts and set aside.

img_9581.jpgChop up some onions and cook over a low heat.  Add a bit of salt as well as sugar.IMG_9585When the onions have gone golden ..

IMG_9586Add some very good-quality Italian plum tomatoes.  A caponata is best made with sweet fresh tomatoes but I didn’t have any on me.  I used a pair of scissors to chop ’em directly in the saucepan.  This is the ‘salsa’ that we are preparing, and it should cook for about 15-20 minutes.

IMG_9587Celery.  Celery is an integral part.  Pare the celery stalks, cut them up and blanch them in some salted boiling water. Drain and set aside.

img_9588.jpgAlso – but I don’t have any photo – rinse some salt dried capers over and over again, and have them at the ready.

IT ALL COMES TOGETHER

Add the celery and cook for a couple of minutes.

IMG_9590IMG_9591The sauce was getting a little thick and now was the right time to pour in the sweetened vinegar.  Sorry, no photo of me pouring it in.

IMG_9592Then in go the baked aubergines.

IMG_9593Lots of fresh basil.  Combine all the ingredients.  Job done, the heat can be turned off.

IMG_9594One last thing.  Toast some pine kernels.

img_9595.jpgOnce it had all cooled down, I put the caponata in a glass container in the fridge.  So the great thing about this recipe is that it can be prepared in advance.

IMG_9652We were getting ready for an outdoor grill with family, at my in-laws’ house in the Marche and the caponata took pride of place where the vegetable side dishes were concernerd.

IMG_9653I stuck some more fresh basil in the middle.

SSSI9783And everyone said the caponata tasted lovely.

I, being a fusspot, continue to prefer the fried version.  But it’s good to know that the next best thing is the oven approach.

I don’t know whether you are acquainted with Frank Fariello? If not, you should definitely check out his super blog “Memorie di Angelina”.  Bless him, he wrote the following comment on a recent post I had written:

“Lighter it may be but never as good.” Amen, I say, to that. I’ve tried various light version of parmigiana and they’re invariably disappointing. Nothing like the original recipe, heavy as it may be. I remember my grandmother dipped her eggplant slices in flour and egg as well. Made the dish even heartier but boy was it heavenly!

 

We’re on the same page Frank and I … I am a fried-food-fanatic! But, if you don’t like the idea of frying, this oven cooked aubergine caponata will do very well indeed, I promise.

Pasta on the Beach: Courgette Concert

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My husband and I decided to spend a day on the beach at Porto Ercole. It’s on Tuscany’s Monte Argentario coast.  That’s what I like about living near Rome, we’re never too far away from a really nice beach.

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Lovely clear, clean water and – for a wimpy wuss like me who can’t bathe in normal ‘cool’ water – there was the added advantage of the temperature being warm enough for me.

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This was late August, and the beach still quite busy.  But not overcrowded as beaches tend to be in many parts of Italy during the June-September holiday season.

A few days before, at work in the kitchen at the Casale Minardi wine estate, I watched as chef Luigi went about making a very simple pasta dish.  Hmmm.  Simple but delicious, so I just had to try it out for myself.

INGREDIENTS: courgettes/zucchine, olive oil, an onion, some pork jowl (guanciale) – I suppose pancetta or bacon would do, lemon zest, grated parmesan or pecorino cheese, almonds.  P.S.  Remove the guanciale and this is easily a vegetarian recipe.

 

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I snapped the courgette blossoms off and placed them in a bowl of fairly warm but not hot water.  By the way, if you can’t find courgette blossoms, this pasta will still taste good.  And, as a piece of perhaps not very vital information, I can also tell you that these were female flowers.  The male flowers have a little stem to them.

4I removed the flowers after about 15 minutes and left them to dry out for a bit.  Notice how they have plumped out by a good soak in the water. Set aside.

Chop up some almonds.  You could toast them first if you liked.  I couldn’t be bothered. Set aside.

7Grate some pecorino cheese.  If you can’t find pecorino, parmesan will do very nicely.  Set aside.

Get a packet of pasta ready.  Set aside.

Slice some guanciale very thinly, set aside.

Enough with all this setting aside!  Time to get cooking.

Put the water onto boil.

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Roughly chop an onion and cook it with some olive oil.  It must not brown, okay?  Low and steady heat.  Go for a blond colour.

9Now add the slices of guanciale.

10Give the guanciale enough time to render its fat and then add the courgettes.

11Cook the courgettes until you are happy with their texture and now add some lemon zest – in slices, not cut up finely.  Because you will remove the lemon zest before serving the pasta.  If you are a lemon zest fiend, as Luigi the chef most definitely is, you could chop it very very finely and leave it in.

12Time to add the almonds.  Combine the ingredients.

13Tear the courgette blossoms and add them too.

14Mix them in and turn the heat off until you are ready to drain the pasta directly into the saucepan.  Next time, I would add the blossoms last.

15Here we go.

Turn the heat on and add some of the cooking water.  Finish cooking the pasta. Then take the saucepan away from the source of heat.

16Add some of the pecorino and mix it in.

17Taste.

18Add some more.  Taste.

19Add a little bit more cooking water if necessary.  And yes, it was necessary.  It helped to make everything come together.

Remove the lemon zest and serve.  Keep some for leftovers.

20Enjoy some the next day on the beach – an essential secret ingredient for this recipe.

 

An Apple a Day Makes Our Straccetti very Okay

Straccetti are basically slices of beef cut very very thinly, that take no time to cook and are thus a favourite go-to dinner option when it’s hot and one doesn’t want to be perspiring more than necessary, and certainly not over a cooker/stove top.  The butcher sell these already cut for the customer.

A “straccio” is a rag or tea towel of sorts and the diminutive “straccetti” (pronounced stratch-ett-ee) do indeed resemble little rags I suppose?  They are normally served with fresh rocket/arugula, sliced tomatoes and slithers of parmesan.  Some like to dribble a little balsamic vinegar (I don’t).  They can be served with fresh porcini mushrooms/ceps too, why not?

This time I decided to add an apple to the mix: aha! How very daring of me, hey!

But let’s begin at the beginning.

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Pour some olive oil into a frying pan and add some garlic (if you like, and I do like, as well as some chilli).

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Lay the streccetti flat in the saucepan, preferably in one layer.  Spinkle with salt.  Slice an apple and place that on top.

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Arrange a wreath of rocket/arugula and tomatoes cut in half inside a nice big serving dish or bowl.

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Now turn on the heat.

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The straccetti take no time to cook over a strong flame (3-4 minutes).  Use a wooden spoon or fork towards the end of the cooking time to make sure all the meat is cooked.

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Transfer the straccetti to the beautiful bowl.

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Don’t let the ‘greyish’ hue of the meat put you off.  Straccetti taste delicious !

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And I must say that the inclusion of the apple, although not traditional, did add a je ne sais quoi to it all.  Feel free to slather more olive oil on everyone’s plate.

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I wrote this post about how to make straccetti with artichokes seven years ago … the recipe still holds good, here is the link if you’d like to take a look:

https://myhomefoodthatsamore.wordpress.com/2011/04/06/rags-to-riches/

Bruschetta Basics

A bruschetta (pronounced bruce-kettah) is a slice of toasted bread with some kind of topping on it.  It’s as basic as that.  The bread should, ideally, be toasted over some kind of grill or griddle pan, and leave ‘marks’ on it, but a hot oven will do.  What is known as a ‘broiler’ in American English and an oven grill in English English will also do.  But no frying.  A bruschetta is never fried.

The most typical and iconic of all bruschetta’s (bruschette in the Italian plural) is a drizzle of excellent quality olive oil and some salt.  The variation on that is to rub some garlic on the toasted bread before adding the olive oil.  I find that less and less people are serving it this way in Italy because younger Italians can’t hack raw garlic any more, not the way their grandparents could.

The second most typical variation is a topping made of tomatoes, basil, salt, olive oil and some garlic – the latter used only in moderation and never rubbed on the bread as in the days of yore but simply added to the salsa-like tomato concoction.

Could anything be easier to make? And yet, even in this no brainer of a recipe there are a couple of tips that can make a tomato-topped bruschetta something heavenly as opposed to just okay.  Ready?

So the first thing is to opt for the best quality ingredients that you can lay your hands on: good Italian bread, nice tomatoes, good extra virgin olive oil etc.

img_8464.jpgI decided to peel the larger tomatoes because it is their pulp that I was after.  The smaller tomatoes on the right, however, were sweet and ripe enough and needed no peeling.

img_8466.jpgI began by peeling and then quartering the larger tomatoes.  If you can’t be bothered to peel them, fine.   I am only showing you what I did.

IMG_8467After quartering them, I removed all the stuff and seeds from their middle.

img_8468.jpgYou see? This is what I removed.  You don’t have to throw it away – you could use it in some kind of soup for instance.

IMG_8465You don’t even have to throw away the skin that gets peeled off – you can dry the tomato skins and then fry them and add them as a finishing touch to any dish.

img_8469.jpgNow roughly chop/dice the tomatoes .

img_8470.jpgAnd then we want to drain the tomatoes of their excess liquid which tends to be on the acidic side.  So put the chopped tomatoes in a colander over a bowl, and let them drip away for about 10 minutes or so.

img_8471.jpgAfter that, time to assemble.  Place the chopped tomatoes in a bowl, add some garlic, sliced large enough that it can be put aside just before serving, plenty of basil leaves, lots of olive oil and a good pinch of salt.  Let this stand for about five, maximum 10, minutes. If you let it stand longer – that’s when yukky disaster bruschetta ensues.  Totally unappetising.  So, yes, timing is all.  Also, remember the good cook’s mantra: taste, taste, taste.  If the tomatoes are a bit acidic, add a pinch of sugar too.

img_8472.jpgThe bread still nice and hot.  Add the topping and serve!

So.  Not at all difficult to make but yes … timing is of utmost importance.  The topping is not something that can be prepared in advance.  This is fresh and last-minute stuff.

So summery, so delicious.

Merry May Fettuccine with Spring Greens

One can only imagine with what a hurrah! welcome! the arrival of Spring would have been greeted generations ago – not only because it heralded warmer temperatures but also because there would be an increase in the variety of food one could eat.  A bit of novelty for the poor ol’ palate.

We all take fridges and freezers for granted, don’t we, as well as the transportation of food across countries and continents.  Can you imagine having to do with just salted or brined fare for months on end? Doesn’t bear thinking about.  So I expect that the sense of gastronomic expectation previous generations had with the break of Winter lingers on still, even though we live in an age where formerly summer-only crops are available all year round now (think tomatoes, salads, aubergines, courgettes etc).

Where I live in Italy, within spitting distance of Rome, it is only artichokes, peas and broad beans (fava beans in American English) that are not available all year round, properly ‘seasonal’ I mean.  They are ingredients that are all about Spring, and rebirth and regeneration.  For the rest, one can find nearly all the other vegetables in stalls and supermarkets, and these veggies are either grown in greenhouses or imported (green beans from Morocco for instance).  One of the reasons I began boycotting supermarkets was when I read the label on the provenance of lemons one day.  Italy is bursting with lemons and yet these were imported from Argentina! Nearly all the garlic to be found in Italy hails from Spain, again a conundrum for me since I am sure that garlic can grow extremely well on this peninsula.  And one final moan: tomatoes (tasteless ones at that) from Holland.  Seriously … I am not against the export/import of foods as such, so that’s not it.  But surely it doesn’t make sense to import food(s) that one can grow perfectly well in one’s own country?

Enough of this rambling, and on with the recipe.  The point I wish to underscore is that fresh, seasonal vegetables are an absolute delight and inspire one to treasure their transient presence at our table.  They are there to remind us to be grateful for variety.

I was also inspired by having favourite son visiting us for the weekend.  As it happened, my husband could not join us for the Sunday lunch but I thought I would make a ‘special’ pasta anyway for our two kids (we also have a favourite daughter).  I decided that ‘fresh’ had to be the theme, and that included my making my own fettuccine.  Home-made pasta is a treat and not difficult to make (basically 100g of flour per egg per person).

INGREDIENTS FOR THE PASTA SAUCE

Courgettes, asparagus, broad beans, tomatoes, guanciale/pork jowl (pancetta or Italian sausage or even a little bit of bacon will do if you can’t get the pork jowl), peas (I used frozen because that’s all I had) fresh rosemary, basil, marjoram and mint, lemon zest, parmigiano (parmesan cheese) and pecorino cheese.

The tip I would like to point out today is to create a sort of ‘broth’ in which to cook the pasta.  If you season the cooking water this way, the final pasta will take on an especially tasty flavour.

I did not, as is my wont, take a photo of every single step as I cooked but I am sure it won’t be a problem for you.  The procedure for this pasta sauce is far from problematic.  True, there are a number of steps and ingredients involved, yes there are, but any care or difficulty is to be gleefully thrown to the wind!  Winter is over, let’s hear it for Spring!

Ready?

Cut the asparagus about an inch or slightly more below the tip.  Then slice the tips into two or three or even four parts and set aside.  Use what is left of the usable asparagus to make up the broth.  I cut up these stems into smaller pieces because that will make it easier to process the broth at a later stage.

1Place the asparagus inside the pasta pan.  Cover with water but don’t put the whole amount of water you would normally use to cook the pasta – only about half the amount.  This will make it easier for you to process the asparagus once they are cooked.  And do add a little salt too.

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When the asparagus are cooked, use a hand held immersion blender and process them into a broth.  Now add extra water.

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Also add a sprig of rosemary – this will also impart a nice flavour to the asparagus ‘broth’ in which to cook the pasta.4I got favourite son to shell the broad beans for me.  I had simmered them for less than 10 minutes.

5And here they are stripped of their outer skin.  Set aside.

6Do you know what this is? I hadn’t known.  It’s fresh garlic.  My first time.  If you can’t find fresh garlic I expect that an onion would be a good substitute for this recipe (rather than ordinary garlic).

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Chop up the fresh garlic – not all of it mayble, just enough to smarten the dish up with.

8And now it’s time to get serious.  Put the pasta broth on the boil and add extra salt when it starts simmering.  Also, pour some olive oil into a large saucepan and add some thinly sliced guanciale (again – pancetta or bacon or Italian sausage will do if you can’t find guanciale/pork jowl). Gently cook the guanciale.

9Start by adding the garlic  and cook for about two minutes …

10Now courgettes sliced into happy discs …

11Next come the slices of asparagus tips.

12And now a smattering of peas (frozen is all I had), two small quartered tomatoes and the broad beans.  Time to sprinkle some salt.

13Marjoram and basil go into the pan too.

14Toss the vegetables about gently as they cook and become acquainted with one another. At this point add a ladleful of the asparagus  broth.

15Also add a teaspoon or a wee bit more of butter.

16Add the smallest amount of lemon zest (put more in if you like – I don’t like too much of the stuff in my cooking, just enough to give the dish a little lift without overwhelming with its citrusy clout).

17When you think the veggies are nicely cooked and ready to receive their royal highnesses the fettuccine … lower the latter into the simmering and salted asparagus broth.  It won’t take long for fresh pasta to cook.

18Drain the pasta directly into the saucepan with the veggies.  Add a bit more asparagus broth.

19Now is the time to sprinkle a little grated parmigiano (parmesan cheese) into the mix and combine till the cheese is totally blended with the sauce.

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When plating up, add a few  mint leaves on top of the pasta.

21Final touch: sprinkle grated pecorino cheese and serve.

And, naturally, enjoy!!!

P.S. Frank Fariello has recently written a post on a very similar dish.  Great minds think alike ! http://memoriediangelina.com/2018/05/11/fusilli-primavera/