{"id":735,"date":"2017-07-26T13:38:26","date_gmt":"2017-07-26T12:38:26","guid":{"rendered":"http:\/\/www.933.me.uk\/wordpress\/?p=735"},"modified":"2024-05-13T11:47:44","modified_gmt":"2024-05-13T10:47:44","slug":"penne-con-asparagi-carcofi-salami","status":"publish","type":"post","link":"http:\/\/www.933.me.uk\/wordpress\/2017\/07\/26\/penne-con-asparagi-carcofi-salami\/","title":{"rendered":"Penne con Asparagi, Zuchini, Carcofi &#038; Salami"},"content":{"rendered":"<p>This recipe came about mainly because I grow my own vegetables, I had picked a bunch of Asparagus and was looking for a new way to eat it.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>12 spears of Asparagus, cooked until tender then chopped into three pieces. (It is essential the asparagus is fresh not tinned).<\/li>\n<li>20 slices of Salami di Napoli, each slice then further cut into thin strips.<\/li>\n<li>8 Artichoke hearts cooked and cut into quarters. (You can used tinned ones but fresh are better).<\/li>\n<li>8 or 10 small courgettes, about the size of a mans finger, cut into bite sized pieces.<\/li>\n<li>2 Tablespoons of Olive Oil<\/li>\n<li>Freshly grated Black pepper<\/li>\n<li>Freshly grated Parmesan Cheese<\/li>\n<li>Chopped flat leafed parsley<\/li>\n<li>Penne or similar shaped pasta.<\/li>\n<\/ul>\n<p>All the amounts are approximate, I tend not to weigh anything but just use what seems right.<\/p>\n<p><strong>Method:<\/strong><\/p>\n<p>Firstly prepare all the ingredients as above.<\/p>\n<p>Start the pasta off and when it has about 5 minutes left to cook, in a frying pan fry the salami and the courgettes without any oil to bring out the natural fat, once it starts add the olive oil and cook for about 1 minute don&#8217;t worry if bits of it go crispy. Add the artichokes and cook for about 1 minute, then add the asparagus and cook for a further 1 minute. Season with lots of black pepper.<\/p>\n<p>Drain the pasta once it is cooked al dente and put it into a large bowl, mix the cooked mixture in with the pasta, sprinkle with freshly grated parmesan cheese and a handful of chopped parsley. Serve this with hot ciabbata bread and a side salad of thinly sliced tomatoes, sprinkled with thinly sliced celery and dressing of balsamic vinegar, olive oil and fresh ground black pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":710,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-735","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses"],"_links":{"self":[{"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/posts\/735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/comments?post=735"}],"version-history":[{"count":8,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/posts\/735\/revisions"}],"predecessor-version":[{"id":750,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/posts\/735\/revisions\/750"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/media\/710"}],"wp:attachment":[{"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/media?parent=735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/categories?post=735"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.933.me.uk\/wordpress\/wp-json\/wp\/v2\/tags?post=735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}