This is a preview of the content in our Italian Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
bazzoffia
spring vegetable soup
Take spring vegetables (celery, garlic scrapes, peas, baby artichokes, and parsley), sautéeed in olive oil, and serve it with a small tubular pasta, top with pecorino, and you have pasta bazzoffia. It can also be mixed together with a beaten or fried egg and served over country bread, with grated pecorino cheese on top.
Text © Dana Facaros & Michael Pauls
Image by taccuinostoria