Homemade durum wheat spaghetti with asparagus and wild bladder campion

Type of recipe: First courses

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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.

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.