In this recipe we find Sale Marino di Trapani PGI salt and Pecorino Romano PDO cheese.

INGREDIENTS

• 1 lb of cardoons peeled (stalks only)
• juice of 4 lemons
• Sale Marino di Trapani PGI
• 1 lb of Bavette Pasta
• 4 Tbs extra virgin olive oil, plus more for drizzling
• 6 garlic cloves, thinly sliced
• 1 bunch of parsley
• 1 tsp of red pepper flakes
• 1/4 cup of toasted breadcrumbs
• 1 cup of grated Pecorino Romano PDO
• freshly ground black pepper, to taste

DIRECTIONS:

In a large pot, combine the cardoons and lemon juice and cover with water. Bring to a boil and cook until the cardoons are tender and easily pierced with the tip of a paring knife, about 45 minutes. Drain the cardoons and allow to cool. Slice into matchsticks and set aside. Bring 6 quarts of water to a boil and add 2 tablespoons of Sale Marino di Trapani PGI. Cook Bavette Pasta “al dente” (firm to the bite), about 10 minutes. Meanwhile, in a 12- to 14-inch sauté pan, heat the olive oil until almost smoking. Add the garlic and toast it. Add the cardoons and toss over high heat. Drain the pasta, reserving a cup of the cooking water and add the pasta directly to the sauté pan. Toss over high heat to coat. Add some of the pasta water to ”loosen” the sauce as necessary. Add the parsley, chili flakes, breadcrumbs and season liberally with Sale Marino di Trapani PGI and pepper. Divide the pasta evenly among four warmed pasta bowls, sprinkle with Pecorino Romano PDO and serve.