Tortiglioni with Sicilian chickpea, friarielli (broccoli) and tuna botargo

10/12/2012 - Ingredients for 4 people:
- 400 g Tortiglioni "Gragnano inCorsa"
- 50 g Sicilian chickpeas "Agrirape"
- 50 g friarielli "Sapori del Sud" or broccoli
- Tuna botargo "Stefano Rocca"
- Extra virgin olive oil Nocellara "Frantoio Cutrera"
- chili
- garlic

Articolo tratto da: Anne to London

Ingredients for 4 people:
- 400 g Tortiglioni "Gragnano inCorsa"
- 50 g Sicilian chickpeas "Agrirape"
- 50 g friarielli "Sapori del Sud" or broccoli
- Tuna botargo "Stefano Rocca"
- Extra virgin olive oil Nocellara "Frantoio Cutrera"
- chili
- garlic

Put a little olive oil, garlic and chilli in a pan and fry briefly. Add the friarielli or the broccoli and the chickpeas. Cook the Tortiglioni for about 7 minutes until al dente. Drain and add to the pan with the sauce. Sprinkle with botargo and serve.

Recommended wine: chiaretto Pasini