Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Serves 4 to 6
2 tablespoons Filippo Berio olive oil
1 onion, chopped
1 pound fresh asparagus cut into thirds
Salt and pepper to taste
Pinch saffron powder or threads
1 pound fettucine or spaghetti alla chitarra
Grated pecorino cheese for sprinkling on top
Heat the olive oil in a saucepan and add the onion; cook until it begins to soften, then add the asparagus pieces, salt and pepper and cook until the asparagus is tender. Set 3/4 cup of the asparagus mixture aside and puree the rest. Transfer to a small pot and keep covered over low heat.
Cook the spaghetti until al dente; drain, reserving 1/4 cup of the cooking water. Dissolve the saffron in the reserved water then mix it into the pureed asparagus.
Mix the spaghetti with the asparagus sauce; transfer to a platter and top with the reserved asparagus pieces and sprinkle with pecorino cheese.
This recipe is featured on show 2208 – Cooking Abruzzi Style.