Fettuccine with asparagus and pecorino
Fettuccine con asparagi e pecorino
Fettuccine with asparagus and pecori inspired by a visit to the Osteria Travi “Il Buco” in Bari, where they offer genuine and local cuisine.
When visiting a new Italian city, I seek advice on where to eat in the online Michelin guide, and the French Bibendum never cease to surprise. In a good way.
Last time was a mild April evening in Bari, where our first choice restaurant was fully booked. Instead we went to Osteria Travi “Il Buco” which had been awarded two forks with a recommendation of ‘home cooking offering genuine and local cuisine.’
The main courses were just as traditional with offerings of homemade pasta with horse meat sauce, wild boar sausage and mussels and artichokes in pecorino sauce. Nothing costed more than 6 euro and with 2 euro for half a litre of wine, there was absolutely nothing to complain about. In fact the main course was absolutely lovely, and it inspired me to recreate part of the recipe in this dish of fettuccine with asparagus and pecorino.