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Serves 4 as a starter
or 2 as a main
80g quadrettini
500g broad beans in their pods
150g peas in their pods
3 baby artichokes
700ml clarified chicken broth (page 242, or vegetable stock)
2 tablespoons chopped flat-leaf parsley or 10 mint leaves mint (or both), shredded
grated Pecorino Romano or Parmesan and 2 tablespoons extra virgin olive oil, to serve
Also good with this recipe
canestrini |
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IN BRODO PRIMAVERA
Spring vegetable broth |
Pod the broad beans, blanch for a minute or two, then refresh in cold water and shell them. Pod the peas. Cut away the tough (darker) parts from the artichokes, leaving only the tender leaves and heart (keep them in water acidulated with lemon juice right up until you cook them).
Heat the broth until boiling, check for seasoning and then add the peas, broad beans, artichokes (halved and thinly sliced just before going into the pot) and pasta. Simmer until all are perfectly cooked. Stir in the herbs at the end, and serve with a sprinkling of cheese and a drizzle of oil.
A poached egg in each bowl is a wonderful addition – poach in a separate pot of boiling salted water, acidulated with a touch of vinegar. |
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