Member: Franco Saccà (Patrizia Rizzo)
Saint Joseph’s pasta
Campobello di Mazara
| 1 medium cauliflower | |
| 1 bunch of wild fennel | |
| 1 bunch of sparacello or broccoli rabe | |
| 1 bunch of wild greens, chard or chicory | |
| 300 g boiled beans | |
| One small jar of anchovies in oil |
Member: Franco Saccà (Patrizia Rizzo) Saint Joseph’s pasta Campobello di Mazara
| 1. | Boil the vegetables and sauté them separately in oil and garlic |
| 2. | In a pan, dissolve the anchovies, add the al dente pasta, add the vegetables and beans, toss well and top with toasted breadcrumbs and almonds |
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