Michele Biagiola Recipe: Spaghetti with Fricantò
Ingredients for 4 people
- 320 grams of spaghetti
- 60 gr of potatoes
- 40 gr of red bell peppers
- 40 gr of yellow bell peppers
- 40 gr of eggplants
- 40 gr of zucchini
- 40 gr of carrots
- 40 gr of spring onions
- 8 cherry tomatoes
- 2 liters of vegetable broth, obtained from raw fricantò scraps enriched with tomatoes and celery
- olive oil
- salt
- 30 grams of basil
- 8 parsley leaves
Method
Cook the vegetables listed above in medium and uniform sizes in a pan with a drizzle of olive oil, following the sequence.
Once cooked, add the filtered broth.
Transfer the cooked spaghetti to the pan with the vegetables, stir, and add more broth only if necessary.
Finish with raw olive oil, basil, and parsley.
Photo by Leonardo Rinaldesi
