A tasty dish that's easy to prepare, in which broad beans and pecorino cheese are blended with other classic flavours of Italian cuisine such as garlic and chilli pepper.
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INGREDIENTS |
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Spaghetti Barilla |
320 |
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g |
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Broads |
400 |
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g |
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Cherries tomato |
300 |
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g |
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Pecorino (Ewe's milk cheese) |
100 |
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g |
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Bacon |
50 |
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g |
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Parmigiano Reggiano cheese |
30 |
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g |
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Fennel leaves |
1 |
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branch |
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Extra virgin olive oil |
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to taste |
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Garlic |
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to taste |
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Red hot pepper |
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to taste |
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Sparkling dry white wine |
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to taste |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Heat the oil in a fry pan, then add the pancetta, garlic, capsicum and half of the chopped fennel. |
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| 2. |
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Add the broad beans and cook for three to four minutes; add a splash of white wine and cook until it has completely evaporated. |
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| 3. |
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Wash the cherry tomatoes then cut them into four pieces; add them to the mixture, salt then cook for 10 more minutes. |
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| 4. |
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Cook the Barilla Spaghetti until al dente in abundant salted boiling water. Drain the pasta, then pour it into the mixture. Add the grated Parmigiano Reggiano cheese, the pecorino cut into scales and the remaining chopped fennel. Serve immediately. |
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CHEF'S NOTE |
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For even tastier results, cook the cherry tomatoes with thyme and garlic for a few minutes in a fry pan before adding them to the sauce. Don't forget to use fresh broad beans.
To make the dish more attractive, cook some tomato skins flavoured with olive oil, thyme and garlic in an oven for 90 minutes at 100°C; use the skins to garnish the pasta. |
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This dish is best served with a young, smooth and fragrant local wine, such as a Vernaccia di Pergola or Lacrima di Morro d'Alba. |
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