- 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
- Start frying some olive oil and the new onion in a saucepan, cook until the onion has taken on a nice golden colour. Then add the pork cheek and brown for a few minutes, blending with the white wine. Then add the broad beans and peas and cook over low heat.
- In a large saucepan, cook the Tortiglioni di Gragnano PGI al dente, drain and add them to the mixture, mixing well before serving.
A first course with a Mediterranean flavor is ready!