- 320g Pasta Di Martino snails
- 800g red and/or yellow peppers
- 8-10 Tuscan garlic flowers (or 2 cloves of garlic or a bunch of wild garlic)
- 40g pitted Taggiasca olives
- 40g baked black olives
- 4 tablespoons extra virgin olive oil
- 1 teaspoon Baharat (Middle Eastern spice mix)
- 2 sprigs fresh marjoram
- Salt to taste
- Pepper juice to taste (extracted under weight)
Direction:
Start with the peppers, roast them in the oven, remove the skin and seeds. Place them in a vacuum bag and store them under a weight for 12 hours
Separate the vegetable water from the peppers (to be used in other preparations, as it has a consistency similar to caramel) and cut the peppers first into strips, then into smaller pieces. Sauté the peppers in a pan with Tuscan aglione garlic flowers (alternatively, use garlic or wild garlic), Taggiasca olives and baked olives, adding a little of the vegetable water obtained from the pressure cooker if necessary.
Cook the pasta for one minute less than the time indicated on the package.
Drain and add to the pan with the peppers, then sauté briefly to cream, adding a drizzle of extra virgin olive oil. If necessary, add a dash of cooking water to help cream.
Serve and finish with marjoram leaves, aglione flowers and a generous sprinkling of baharat, a spice mix typical of the Middle East. Also perfect as a cold pasta dish!
Translated with DeepL.com (free version)
