Spaghetti ortolani
Instructions
Cut peppers in half.
Remove any stems, seeds and pith, and cut the flesh into strips.
Remove the outer leaves and the toughest of artichokes and cut them into slices lengthwise.
Clean the mushrooms with a damp cloth and cut them into slices.
Peel the onion.
Heat oil in a pan and let sauté the onion over low heat with a tablespoon of water.
Pour in casserole vegetables, add salt, pepper and stir.
Sprayed with a ladle of water during cooking.
Meanwhile, drain the tomatoes well from their liquid and spezzettateli coarsely with a fork.
When the vegetables are tender, add the tomatoes, add salt and pepper, and continue cooking for another thirty minutes.
Boil spaghetti in boiling salted water until al dente, drain and pour into a soup tureen.
Toss with the sauce to vegetables, sprinkle grated Parmesan cheese and serve immediately.
Suggested wine: Squinzano.
Ingredients and dosing for 6 persons
- Pepper
- Salt
- 30 g of parmigiano
- 4 tablespoons of olive oil
- 1 onion
- 400 g of peeled tomatoes
- 150 g of mushrooms
- 4 artichokes
- 2 sweet yellow peppers
- 420 g of type pasta spaghetti