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bazzoffia

spring vegetable dish

Take spring vegetables (celery, garlic scrapes, peas, baby artichokes, and parsley), sautéeed in olive oil, and serve it with a small tubular pasta, topwith pecorino, and you have pasta bazzoffia. It can also be mixed together with a beaten or fried egg and served over country bread, with grated pecorino cheese on top.

Text © Dana Facaros and Michael Pauls

Images by: taccuinostoria