Osteria Enoteca “Al Bel Fico”
Ingredients and quantities

Quantities for 4 people:

  • 320g durum wheat spaghetti
  • 200g pork cheek
  • 80g shallots
  • 500g asparagus
  • 250g wild bladder campion
  • 250g Pachino tomatoes
  • 100g basil
  • 170g extra-virgin olive oil
  • shavings of semi-mature Pecorino cheese
  • lemon thyme
  • salt and pepper
Accompanying wines:
Aulente Bianco Rubicone IGT

Homemade durum wheat spaghetti with asparagus and wild bladder campion

Fresh homemade pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

Clean all the vegetables. Cook the tomatoes in the oven whole with a sprinkling of salt, brown sugar and herbs at 180°C for 20 minutes. Cut the pork cheek into strips and cook in a non-stick frying pan until crispy. In a separate pan, sauté the shallots in the extra-virgin olive oil, brown and add the chopped asparagus and bladder campion. Add the pork cheek, tomato and lemon thyme and cook for a few minutes to combine all the flavours.

Cook the spaghetti in plenty of boiling salted water and drain when al dente. Add to the sauce with some basil, extra-virgin olive oil and shavings of Parmesan cheese. Season with salt and pepper and serve.



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