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I’m a magazine founder & editor, a private food & shopping guide and watercolour artist who wants to share everything I know about the best-kept secrets in Tuscany with you.


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TASTE : Food & Drink

Pasta Martelli con Verdure di Stagione

This recipe is by Arturo Dori, from the May issue of my magazine, This Tuscan Life.

Before all of these lovely vegetables go out of season, I highly recommend you give it a try.  The pasta is added to the saucepan to finish cooking and absorb all of the liquid, in turn giving its starch to give the illusion of added cream.  We used Martelli artisan pasta, naturally from Tuscany!

Before all of these lovely vegetables go out of season, I highly recommend you give it a try.  The pasta is added to the saucepan to finish cooking and absorb all of the liquid, in turn giving its starch to give the illusion of added cream.  We used Martelli artisan pasta, naturally from Tuscany!

Ingredients- serves 4

1 small bunch of fresh Spring Onions

200 gr shelled peas

200 gr Fava beans

1 bunch of asparagus

1 sml bunch of Monk’s Beard (Agretti)

500 gr short pasta such as penne

150 ml full cream milk

extra-virgin olive oil

parmesan cheese

Method

1. Prepare all vegetables – remove course ends from asparagus and peel all stem edges.  Slice the stems keeping the tips whole.

Chop Spring Onions.  Remove white ends & roots from monk’s beard.  Shell peas & fava beans.

2. Individually blanch each of the vegetables using the same salted water ensuring to blanch the fava beans last (so their tannin doesn’t discolour the other vegetables).

3. Once the fava beans have been blanched, remove the outer shell by slicing a small opening and squeezing out the internal bean.

4. Heat oil in a frypan, add onion and after a few mins add the peas, agretti,  fava beans, asparagus stems and finely the asparagus tips.

5. Boil the water for the pasta, add salt and then add the pasta, checking the cooking time.

6. Add the milk to the fry-pan and let simmer while the pasta is cooking.

7. Remove the pasta about 3 minutes before it is ready and add to the pan.  Saute in the liquid until the pasta is cooked.  The liquid will reduce and become denser with the starch from the pasta forming a creamy sauce.

8. Remove from the heat when the pasta is cooked and add the parmesan cheese.  incorporate all ingredients and serve.

9. Eat immediately.

*Chef’s Tip: for a non-vegetarian version, add pancetta to the dish.

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FOOD OBSESSED, FASHION LOVER, BUSY MAMMA, MAGAZINE CREATOR & WATERCOLOUR ARTISt.

Ciao, I'm Lisa B,
I’m a magazine founder & editor, a private food & shopping guide and watercolour artist who wants to share everything I know about the best-kept secrets in Tuscany with you.

I created This Tuscan Life blog, magazine and experiences to share everything I love about Florence & Tuscany, one of the most popular and visited regions in Italy.   Add a splash of watercolour & you've got a creative mamma of two who wants to show you the true & authentic side of Tuscany.

Learn more

These delicious soft square pillows of ravioli filled with mashed potato, cheese, garlic and parsley are more commonly known in Tuscany as Tortelli Mugellani, the famous Tortello from Mugello! If you haven’t tried these yet, then add them to your list of ‘must-taste’ when you next travel to this region known as the ‘Green Valley of Tuscany’. 

Barberino di Mugello is a small town found an easy thirty minute drive along the A1 from Florence or 45 minutes from Bologna. For those of you that know me well, you’ll understand one of the things that I find special about visiting Barberino…….. Did someone say Designer Outlet?

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A creative, food & fashion loving mamma of two boys with a passion for all things Italian. 

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