Occhi di Lupo with broad beans, artichokes and crispy bacon

Product combined with the recipe

occhi di lupo Scatola 16 cf

Ingredients for 4 people

  • 500g of “Occhi di Lupo Leonessa”
  • 300g of peeled fresh beans
  • two beautiful artichokes
  • 50g of diced bacon
  • 100g of bacon slices
  • 4 tablespoons extra virgin olive oil
  • 40g parmesan cheese
  • 1 onion
  • 1 clove garlic
  • 1 tablespoon flour
  • 1 lemon
  • basil
  • parsley q. b.


Clean the artichokes, cut them into julienne strips and put them in a bowl with cold water and flour (keeping a little for later cooking). Fry with slow fire in a large saute pan with oil the bacon cut into cubes, finely chopped shallots and garlic. As the bacon starts to brown, add the artichokes, a pinch of flour and 1-2 drops of lemon juice and let cook for a couple of minutes. Then add the beans and finish cooking for 5-6 minutes, stirring occasionally with a wooden spoon, then add salt. Aside in a pot with salted water, cook the Occhi di Lupo, while the pasta is cooked, cone wrap the slices of bacon around a wooden spoon and step into the oven at 80 ° for 8 / 10 minutes . Drain the pasta, making sure to leave some of the cooking water and unite it with the sauce, add Parmesan cheese, basil and a bit of parsley. Whisk together for a few minutes and serve hot garnished with bacon cones.

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