Tortiglioni con piselli, fave, cipolla novella e guanciale di maiale

Tortiglioni with peas, broad bean, spring onion and guanciale

We present a spring recipe, light but with a very strong taste, to prepare for an outdoor lunch on a warm sunny day, here's how to make Tortiglioni di Gragnano IGP with peas, broad beans, new onion and guanciale.

Ingredients for 4 people
  • 400 g IGP Gragnano Tortiglioni
  • 200 g  Peas
  • 200 g Broad beans 
  • 1 Spring onion
  • 1/2 Glass of white wine
  • 100 g Pig’s cheek lard
  • to taste EVO oil
  • to taste Salt and pepper


  1. Start frying some olive oil and the new onion in a saucepan, cook until the onion has taken on a nice golden colour. Then add the pork cheek and brown for a few minutes, blending with the white wine. Then add the broad beans and peas and cook over low heat.
  2. In a large saucepan, cook the Tortiglioni di Gragnano PGI al dente, drain and add them to the mixture, mixing well before serving.

A first course with a Mediterranean flavor is ready!

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