Castelvetrano olives are born in the province of Trapani, in a green strip of land a few kilometers from the sea, where the temples of Selinunte have protected them for more than 2600 years. These olives are harvested from the end of September before they are ripe, that is when the pulp is crunchy and the fruits have a bright green color. With a rounded shape and firm pulp, Castelvetrano olives are characterized by having a sweet taste with a slight sapidity.
Clean and wash the vegetables. Cut the vegetables into small pieces and blanch separately with different cooking times.
Cook the Bigoli in abundant salted water. Pour a drizzle of extra virgin olive oil into a frying pan and brown the onion.
Then add the Bigoli, boiled vegetables, add the Nocellara del Belice Olives and stir. If necessary, add some cooking water. Place the dressed Bigoli into a serving dish.
