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gnamy Farfalle Bucoliche recipe main course
Farfalle Bucoliche
a main course by Alechef

 25 minutes


  • 1 onion
  • 250 grams of pasta farfalle
  • 200 grams of asparagi
  • 300 grams of pomodorini tomatoes
  • 1 spoon of extra virgin olive oil
  • 1 pinch of fine salt
  • 25 grams of thick salt
  • 2.5 liters of water


  1. Let the water boil in a pot and, separately, heat the oil in a saucepan on low fire.
  2. Chop half onion in little cubes and pomodorini in halves.
  3. Clean and slice asparagi and lay them down in the pan with pomodorini and onion cubes. Remember to wheel on and off.
  4. Immerse the farfalle in the pot when the water starts to boil and add thick salt. Wheel on and off.
  5. Try the condiment in the saucepan and add a pinch of fine salt if insipid.
  6. Once farfalles are ready drip and mix everything in the pan with condiment.
  7. Serve with a leaf of basil on it 🌱

These quantities are generally intended for three/four portions.
It can be accompanied with parmigiano or pecorino cheese and black olives.

gnamy crisgnam



Grazie ☺️

gnamy Alechef