Springy salty Sagnia Riccia 

With March closing in on us and April on the horizon (that's how the calender works) get a spring in your step and embrace the longer evenings with this veggie packed, salty, smokey supper. 
Sagnia Riccia w/spring veg and guanciale
Serves 2
300g or 1/2lb or 2 handfuls of sagnia riccia
1/4lb of  sliced guanciale
1/4lb anchovies
1/4lb of parmigiano reggiano
2 tablespoons of capers
3 zuchinnis
1 large eggplant
1 punnet of cherry tomatoes
A bunch of fresh basil
Extra virgin olive oil
2 cloves of garlic

Preheat oven to 400 degrees.
Finely chop the garlic and anchovies.
Chop the veggies into chunks.
Throw the veg, cherry tomatoes, garlic, anchovies, and capers into a roasting tin and generously cover with olive oil, salt and pepper.
Roast in the oven for 30-35 mins.
Bring a pot of water to boiling point and then cook the pasta for 8-10 minutes.
Fry the guanciale slices for 1 minute/until crispy.
When the veg and pasta are both ready mix them together, add a generous amount of parmesan and more olive oil as needed/wanted.
Top the dish off with the guanciale.

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