Tag: broad

Recipe Pasta with broad beans and bottarga – Italian Cuisine

Ingredients

400 g fresh shelled fava beans
350 g mixed pasta
50 g bottarga of fresh mullet

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of pasta with broad beans and bottarga, boil the beans in salted water for 1 minute, then drain them keeping aside a ladle of cooking water; peel and whisk about 2⁄3 with 3-4 tablespoons of oil, a pinch of salt (if necessary) and a few tablespoons of cooking water until a thick sauce is obtained. Boil the pasta in salted water and drain it al dente. Remove the thin skin that covers the bottarga, then slice it finely. Pour the fava beans sauce into the dishes, spread the pasta over them and complete with the bottarga, the remaining broad beans, freshly ground pepper and a few marjoram leaves.

Recipe Gnocchi with pecorino cheese with broad beans and cherry tomatoes – Italian Cuisine

Ingredients

500 g ricotta
150 g flour 00
120 g cherry tomatoes in water and salt
50 g grated pecorino cheese
40 g boiled pre-cooked beans
40 g butter
2 pcs egg yolks
marjoram
salt
pepper

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of gnocchi with pecorino cheese with broad beans and cherry tomatoes, drain the beans, peel them and chop about half of them. Mix the ricotta, grated pecorino, flour, egg yolks, chopped broad beans and a pinch of salt and pepper in a bowl: you will get a fairly firm mixture. Transfer it to a floured cutting board and knead it with your hands to make one or more loaves; cut them into gnocchi of a couple of centimeters and boil them in abundant salted water for 3-4 minutes. Melt the butter in a pan, let the other half of the whole beans taste and the tomatoes cut in half for a few seconds, then season the dumplings, draining them gradually with the slotted spoon. Distribute them on plates and complete with fresh marjoram leaves and, to taste, with edible flowers.

Recipe Yogurt cake, broad beans and peas – Italian Cuisine

Ingredients

400 g shelled peas
370 g Greek yogurt
300 g flour
150 g fresh shelled broad beans
110 g butter
80 g porro cleansed
30 g natural yogurt
25 g flax seeds
turmeric powder
extra virgin olive oil
seed oil
salt
pepper

Duration: 2 h 15 min

Level: Middle

Dose: 8 people

For the yoghurt cake recipe, fava beans and peas, mix 250 g of flour with flaxseed, chopped butter, 1 teaspoon of turmeric and 60 g of water. Gather the dough into a ball, wrap it in plastic wrap and let it rest in the fridge for about 1 hour. Roll out the dough into a sheet 2-3 mm thick. Coat a cake pan with the pastry (diam 22 cm) and trim the overflowing paste. Prick the bottom, cover it with a sheet of baking paper and place a few handfuls of dried beans on top or the special ceramic spheres for cooking in white. Bake at 180 ° C for 23-25 minutes, remove the beans or the spheres and the paper and continue cooking for another 5-6 minutes.
FOR THE FILLING: Blanch the beans in salted water for about 4 minutes; drain, cool, peel and season with olive oil and salt. Boil the peas in plenty of boiling salted water for 5-6 minutes; drain and cool them; keep 100 g aside and blend the others. Slice the leek into thin slices, flour them and fry them in plenty of seed oil for a couple of minutes, then drain them on kitchen paper. Mix the pea smoothie with the natural yoghurt and season with salt to obtain a creamy sauce. Mix the Greek yoghurt with half the beans and half the peas kept aside and season with olive oil, salt and pepper. Spread a layer of pea sauce on the bottom of the cake and cover with Greek yogurt and other pea sauce. Complete with the beans, the remaining peas, the fried leek slices and, to taste, fresh mint leaves.