Quadretti and Quadrettini: Spring Vegetable Broth

Name: Quadretti and Quadrettini: Spring Vegetable Broth (Quadrettini in Brodo Primavera)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: grated Pecorino Romano or Parmesan and 2 tablespoons extra virgin olive oil, to serve; grated Pecorino Romano or Parmesan and 2 tablespoons extra virgin olive oil, to serve; grated Pecorino Romano or Parmesan and 2 tablespoons extra virgin olive oil, to serve; 700 ml clarified chicken broth (vegetable stock); 700 ml clarified chicken broth (vegetable stock); 2 tablespoons chopped flat-leaf parsley or 10 mint leaves mint (or both), shredded; 2 tablespoons chopped flat-leaf parsley or 10 mint leaves mint (or both), shredded; 80 g quadrettini; 500 g broad beans in their pods; 150 g peas in their pods; 3 baby artichokes

Quadrettini in Brodo Primavera

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Ingredients

80 g quadrettini
500 g broad beans in their pods
150 g<

Main course
Starter
Spring
Vegetarian

Method

Pod the broad beans, blanch for a minute or two, then refresh in cold water and shell them. Pod the peas. Cut away the tough (darker) parts from the artichokes, leaving only the tender leaves and heart (keep them in water acidulated with lemon juice right up until you cook them).

Heat the broth until boiling, check for seasoning and then add the peas, broad beans, artichokes (halved and