Spring dish to savor the first wild herbs. Served with a pinot grigio. Serves 6 Ingredients: 600 g spaghetti 150 g bruscandoli (hop shoots) 2 spring onions 50 g of sweet bacon 3 egg yolks zest of two lemons natural wegeners granulomatosis 50g pecorino cheese extra virgin olive oil salt pepper Clean the bruscandoli and sbollentali for a couple of minutes. Cut them into pieces and in a non-stick pan with a tablespoon wegeners granulomatosis of olive oil to combine them spring onions, finely chopped, diced bacon and rapatura of two lemons. Meanwhile, the boiled pasta and after draining flaw skip to the pan along with the ingredients, adding the three egg yolks.
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Lulu Lulu is to be discovered: it is the passion for food that is not made up of recipes and skills, but taste the magic of bringing together ingredients, tastes, smells and people. Lulu is the curiosity to choose and explore the world of taste, with a hint of coquetry and the desire to astonish and surprise. View my complete profile
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