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Spaghetti with broad beans and bottarga
17/04/2013 - Ingredients for 4 people: - 400 g spaghetti "Pastificio Martelli" - 150 g broad beans from Leonforte "Azienda Agricola Agrirape" - 30 g bottarga "Stefano Rocca" - Sicilian Primosale from sheep's milk - Organic extra virgin olive oil "Borgo Casa al Vento" - Salt from Trapani "Oro di Sicilia" - Parsley
Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g spaghetti "Pastificio Martelli"
- 150 g broad beans from Leonforte "Azienda Agricola Agrirape"
- 30 g bottarga "Stefano Rocca"
- Sicilian Primosale from sheep's milk
- organic extra virgin olive oil "Borgo Casa al Vento"
- salt from Trapani "Oro di Sicilia"
- Parsley

Soak the broad beans in water the day before. Cook for 40 minutes and peel them. Put the beans in a pan with plenty of olive oil.

Cook the pasta in plenty of salted water for about 8 minutes until al dente. Drain and enter for a minute into the pan with the beans. Season with olive oil and chopped parsley.

Season with bottarga and grated primosale.

Recommended wine: Chianti Classico DOCG 2010 Aria "Borgo Casa Al Vento"






 


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