To follow the seasonality of food, it is important to have ingredients always fresh and of first quality and then, if I have to be honest, my wife likes the beans…
A dish that represents a classic of southern Italy is, in fact, pasta with fava beans and ricotta and then ricreiamola with some small modification to make it a little more modern.
A dish that represents a classic of southern Italy is, in fact, pasta with fava beans and ricotta and then ricreiamola with some small modification to make it a little more modern.
Ingredients for 4 people:
450 grams of curls
1 Kg of fresh beans
350 grams of ricotta cheese
1 shallot
A few sprigs of wild fennel
Salt, pepper and extra virgin olive oil to taste
Procedure:
Before we start we have to shell the beans and free them, especially if they are big, of the outer skin. Prepare them in advance because it will take a few minutes of patience. We clean and cut the shallots and let it wither, with a drizzle of oil, in a casserole. Just ready, add the beans and let them brown for a couple of minutes then climb, add two sprigs of fennel and cover flush with water. Let them cook for 15-20 ' and, in the meantime, boil abundant salt water in which we cook our pasta respecting the cooking times indicated in the package. As soon as the beans are ready, togliamone half, taking care to drain and, with the help of a blender, mix the whole. Add half ricotta and continue to blend until the cream is smooth and homogeneous. If it is too dense, add some pasta cooking water. We drain the curls that in the meantime will be ready and combine them with the cream and the whole beans. Amalgamiamo for good and get ready for serve.
Tips for mise en place:
Position a Coppapasta in the center of the dish and ler with the pastry blended. We remove the coppapasta and, with the help of two spoons, we make a knell of ricotta to lay on the dough. We complete the dish with a sprig of fennel, a minced pepper and a drizzle of oil.
We serve well warm and good appetite!!!!!
Position a Coppapasta in the center of the dish and ler with the pastry blended. We remove the coppapasta and, with the help of two spoons, we make a knell of ricotta to lay on the dough. We complete the dish with a sprig of fennel, a minced pepper and a drizzle of oil.
We serve well warm and good appetite!!!!!