Fusilli
Organic emmer
Fusilli di Farro Felicetti, green beans, fava beans, peas
Cooking time:
0:40
0:40
Difficulty:
Easy
Easy
INGREDIENTS - SERVES 4
GREEN BEANS
100 g. bobby beans
FAVA BEANS
100 g. peeled fava beans
PEAS
200 g. pea pods
MILK AND RICOTTA CHEESE CREAM
100 g. fresh sheep milk ricotta
50 g. fresh whole milk
10 g. extra virgin olive oil
Salt, pepper
GREMOLATA OF HERBS
Calamint
Chervil
Marjoram
Verbena
Lemon balm
10 g. extra virgin olive oil
FUSILLI DI FARRO
320 g. Fusilli di Farro Felicetti
Coarse iodized sea salt
10 g. extra virgin olive oil
PREPARATION
GREEN BEANS
Blanch the green beans for 2 minutes, cool in ice and water.
Cut into diamond-shaped pieces.
FAVA BEANS
Blanch the beans for 30 seconds, cool in ice and water, and peel.
PEAS
Separate the peas from the pods.
Blanch the peas for 10 seconds, cool in ice and water, and peel.
Boil the pods for 5 minutes, cool in ice and water and puree with a blender.
MILK AND RICOTTA CHEESE CREAM
Emulsify all the ingredients with the help of a blender.
GREMOLATA OF HERBS
Finely chop all the fresh herbs with a sharp knife.
Cover in oil.
FUSILLI DI FARRO
Cook the fusilli in plenty of salted water, and then cool them down.
Stir with the gremolata of herbs, green beans, fava beans and peas.
Pour the milk and cheese cream onto the plate, garnish with drops of centrifuged pea pods.
Place the pasta over the cream in the center of the plate and serve.