Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Vignarola (vegetable stew)
Crispy ham
Rigatoni
How it's done
Vignarola (vegetable stew)
Cook the beans in salted water for approx. 3 mins. until just soft, remove, rinse with cold water, drain, remove the skins.
Heat the oil in a frying pan, add the onions, sauté for approx. 2 mins. Add the artichokes, peas, beans and asparagus, stir fry for approx. 4 mins. Pour in the wine, add the lemon zest, season, simmer for approx. 2 mins.
Crispy ham
In a non-stick frying pan, fry the cured ham for approx. 4 mins. until crispy, then drain on paper towels.
Rigatoni
Cook the rigatoni in salted water until al dente, drain the pasta, reserve approx. 50 ml of the cooking water and set aside. Add the pasta and reserved cooking water to the vegetable stew, mix well. Add the mozzarella, crispy ham and parsley, mix.
| Tip: | Serve with freshly grated Pecorino Romano |
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