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.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play