Travel Reference
In-Depth Information
113
Pasta Ribbons with Fava Beans
Pecorino and Aged Ricotta
Mince 1 garlic clove and smash the other 2. Set aside.
3 garlic cloves
5 teaspoons sea salt, plus extra for
seasoning
Bring 5 quarts of water and the 5 teaspoons of salt to
a boil in a large stockpot over high heat. Add the fava
beans and return to a boil. Remove immediately with
a skimmer and leave the water in the pot. Remove the
skins from the beans and discard. Place the beans in a
small bowl and set aside.
4 pounds fresh fava beans, shelled
¹/
³
cup plus 2 tablespoons olive oil,
divided
1 small shallot, minced
6 fresh medium basil leaves, torn
into small pieces
½ cup dry white wine
Heat 2 tablespoons of the olive oil in a large sauté pan
over medium-high heat. Add the shallot and smashed
garlic. Cook until soft, about 1 minute. Add half of the
basil and half of the fava beans and sauté 1-2 minutes.
Add the wine and cook until evaporated completely,
about 3 minutes. Cook until reduced by half, about 5
minutes. Transfer the mixture to the bowl of a food
processor and puree.
2 cups water
Freshly ground pepper and salt,
to taste
1 pound dry tagliatelle
¹/
³
cup extra-virgin olive oil
1 ripe large tomato, peeled,
seeded, and diced
½ cup pecorino Toscano
or pecarino Romano,
freshly grated
Heat the remaining ¹/
³
cup of olive oil in a large sauté
pan over medium-high heat. Add the minced garlic and
the remaining basil. Cook 1 minute. Add the remaining
cooked beans. Add a pinch of salt and pepper. Cook for
2 minutes. Add the pureed beans and mix well.
2 tablespoons ricotta salata,
shaved
Return the fava water in the stockpot to a boil. Add the
pasta and cook until al dente. Transfer to a colander to
