Capunti con i cardoncelli

Capunti with Artichoke Thistles. Ingredients: capunti, artichoke thistles, olive oil, breadcrumbs, grated Pecorino cheese, peperoncino.

Image related to: Capunti con i cardoncellipasta capunti

Preparation:

Clean the vegetables removing leaves and thistles, keeping only the most tender parts. Boil for a quarter of an hour in plenty of salted water, then add the capunti and keep cooking for five more minutes. In the meantime, fry the breadcrumbs in oil until golden together with peperoncino. Strain thistles and capunti and place in a bowl; pour oil with breadcrumbs over the pasta, add Pecorino and toss before serving.

Ingredients:

600 g capunti
1 kg artichoke thistles
4 tablespoons olive oil
50 g breadcrumbs
50 g grated Pecorino cheese
A pinch of crumbled peperoncino

Added the 10 May 2009 in Cookbook