There are some dishes that have their origins in the mists of time and which, despite this, are still among the most appreciated today because they represent the history of a region, the identity of a place. THE cavatelli with broad beans they are one of these, the emblem of the Apulian peasant cuisine, a simple dish, but rich in nutrients and taste.

Cavatelli, the perfect pasta to collect the sauce

The secret is their shape, sunken, as the name itself says: a small casket that contains within itself without letting it go the favorite seasoning. They prepare with water, flour and semolina, kneading for a long time, until obtaining a homogeneous paste which is spread and then cut into strips from which the cavatelli are obtained, an elongated format with a hollow obtained by the pressure of a finger. The cavatelli are then left to rest for a couple of hours before cooking them to dry out and acquire more consistency.

How to choose the beans

The beans are legumes with an important nutritional value, rich in proteins and vitamins. They have diuretic and purifying properties, as well as being a great source of folic acid, essential for the functions of the nervous system. When purchased fresh, check that they have firm pods and green seeds, that they do not show a black eye on the top of the seed: it would indicate an advanced state of maturity and would be less the tenderness of the product. If you choose dried broad beans, you see that they are intact and firm, with no dents or yellowish spots.

And now to prepare cavatelli with fava beans, get 400 g of cavatelli, 1/2 white onion, 200 g of peeled fava beans, 100 g of hard salted ricotta, extra virgin olive oil and a bunch of fresh mint.

First slice the onion and let it dry in a pan with a drizzle of oil and then add the beans. Cook everything on a low heat for about ten minutes, stirring frequently. Blend half the beans and set them aside. In this way you will have a cream that will mix very well with the pasta. Meantime boil in abundant salted water the cavatelli and when they are al dente, drain and add them to the beans. Turn over and add a spoonful of cooking water if necessary. Finally, add the minced mint and the grated salted ricotta before serving.