Pasta with broad beans and pecorino cheese DO NOT THROW AWAY THE SKINS OF THE BEAN 2 recipes with br

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Radish

Published on Apr 15, 2024
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Pasta with Broad Beans DON'T THROW AWAY THE PEELS ■ The things I use. my social networks, my contacts My Book, You can find them here https://rapanelloelasuacucina.blogspo... #pastawithbroadbeans #recipeswithbroadbeans #broadbeans #firstcourses #vegetarianrecipes ________________________________ Pasta with Broad Beans and Pecorino Pasta with broad beans and pecorino cheese is a traditional Italian dish, particularly popular in the central-southern regions. This simple but delicious recipe combines the creaminess of broad beans with the flavor of pecorino cheese, creating a combination of authentic and genuine flavors. Ingredients for 3 servings One kilo of whole broad beans to be cleaned 100 g pecorino cheese 300 g rough pasta Salt pepper garlic Fresh fennel or mint Clean the broad beans and remove the skin to cook the broad beans, because the skin is tough and often a little bitter. Now in a pan put garlic and oil and half of the cleaned broad beans. Brown everything together and add 2 ladles of pasta water. With a fork crush the broad beans while they cook and in 3 minutes you will have obtained a green and creamy sauce. Add the other broad beans. Cook another 3-4 minutes and break the new broad beans a little, but not much. In the meantime, cook a pasta of your choice in plenty of lightly salted water, I recommend spaghetti or tonnarelli. In the meantime, the sauce is creamy but also has many almost whole broad beans. Salt but not much and pepper. Not much salt in both the water and the sauce because it needs pecorino. Also add some fresh fennel or mint. Mix the pasta well, if it is pasty add a ladle of water. Remove from the stove and add the pecorino, so instead of sticking to the cutlery or the pan it will stick to the pasta improving the creaminess. Prepare a nice dish and add a little more raw pepper and pecorino cheese on top. Did you know that with the peels, choosing the greenish, light ones, removing the head and tail, and the filament, after a good wash, you can make the same breaded ones, or cooked in sauce or simply sautéed. Try it, you'll be amazed. _________________________________ ■ My book https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook / rapanell0 ■ Instagram / rapanello.rapanello ■ Contact only for commercials [email protected] ■ My second channel of HOME AND GARDEN WORKS / @casaegiardinodigabriele rapanello recipes

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