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Tortiglioni with peas, broad bean, spring onion and guanciale

Ingredients for 4 people
  • 400 g PGI Gragnano Tortiglioni
  • 200 g  Peas
  • 200 g Broad beans 
  • 1 Spring onion
  • 1/2 Glass of white wine
  • 100 g Pig’s cheek lard
  • to taste EVO oil
  • to taste Salt and pepper


  1. Fry the oil and the new onion in a saucepan for a few moments, add the pork cheek and brown, blending with the white wine. Then add the broad beans and peas, continuing to cook over low heat.

  2. Cook the PGI Gragnano Tortiglioni, drain them al dente and pour them into the mixture, leaving to stir before serving.


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