Spaghetto Quadrato with young fava beans, taggiasca olives and nepitella
Cooking time 20 minutes - Serves 4
INGREDIENTS
- Spaghetto Quadrato 320g
- Shelled fava beans 150g
- Taggiasca olives 50g
- Sun-dried tomatoes 50g
- Celery 50g
- Fresh spring onion 30g
- Extra-virgin olive oil to taste
- Few nepitella leaves to taste
- Salt to taste
- Ginger powder to taste
METHOD
1- Shell the fava beans. Steam them for 3 minutes until the skin whitens. Set aside half of them for the finishing touch. Pureè the rest until smooth. Roll out the cream between two sheets of parchment paper and let it cool down.
2 - Soak the sun-dried tomatoes in warm water with some ginger for approximately 15-20 minutes, to reconstitute them. After that, drain and cut half in cubes. Blend the rest and set it aside to dress the pasta.
3 - Wash the celery and cut it in small cubes. Cut the spring onion into julienne (thin) stripes and sweat it in a pan with oil. Add celery and tomatoes cubes.
4 - Once spaghettis are very firm to the bite, finish to cook them in a pan with some pasta cooking water and add tomatoes cream at the very end, in order to avoid to alter the taste.
5 - Place spaghetti on the dish and add steamed fava beans, taggiasca olives, the crispy fava beans chips and few nepitella leaves.
Enjoy!
